Use and Care Manual

20
VEGETABLES
Vegetables have assumed new importance and prominence on the menu. Health-conscious cooks feature an abundance of vegetables on
the family meal plan, while restaurants increasingly cater to a more “vegetable-conscious” clientele.
Pressure cooking is the preferred method for preparing vegetables. Because of the fast cooking time and superheated steam, vegetables
retainmostoftheirnaturalcolor,texture,avor,andnutrients.Andpressurecookingoffersanadditionalhealthadvantage;becauseso
muchmorenaturaltasteisretained,vegetablesrequiremuchlesssaltandseasonings.
A garden variety of fresh or frozen vegetables can be cooked at the same time in the pressure cooker. By using the trivet and steamer
baskettokeepthemoutofthecookingliquid,eachvegetableretainsitsowndistinctiveavorandappearance.Justbesurethatallthe
vegetablescookedtogetherrequirethesamecookingtime.Itisimportanttoaccuratelytimethecookingperiodbecausevegetablescook
veryquicklyinthepressurecooker.Ifyouwishtoblendthevegetableavors,placetheminthesteamerbasketandomitthetrivet.
FOR FRESH AND FROZEN VEGETABLES, DO NOT FILL PRESSURE COOKER OVER ⅔ FULL!
OPERATING THE COOKER WITHOUT COOKING LIQUID OR ALLOWING
THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER.
CABBAGE WITH APPLES
½ small head cabbage, shredded
1 small onion, thinly sliced
1 small tart apple, peeled, cored, and chopped
½ cup chicken broth
2 tablespoons frozen apple juice concentrate, thawed
Salt and pepper to taste
Add all ingredients to cooker. Close cover securely. Place pressure regulator on vent pipe and cook 4 minutes with a very slow, steady
ow of steam escaping from the pressure regulator. Cool cooker at once.
Nutrition Information Per Serving 6 servings
50 calories, 0 g fat, 0 mg cholesterol
GLAZED ROOT VEGETABLES
2 tablespoons butter
2 medium turnips, peeled, cut into eighths
8 ounces baby carrots
2 medium parsnips, peeled, sliced ½ inch thick
1 cup chicken broth
2 tablespoons sugar
2 teaspoons ground ginger
• • • • • • •
¼ cup cold water, optional
1 tablespoon cornstarch, optional
Salt and pepper to taste
Heat butter in pressure cooker over medium heat; add turnip wedges and carrots and sauté for 3 minutes. Add parsnips, chicken broth,
ginger, and sugar. Close cover securely. Place pressure regulator on vent pipe and cook 1 minute with a very slow, steady ow of steam
escaping from the pressure regulator. Cool cooker at once. Combine water and cornstarch. Stir into sauce. Heat until sauce thickens,
stirring constantly.
Nutrition Information Per Serving 8 servings
77 calories, 3 g fat, 8 mg cholesterol
GARLIC MASHED POTATOES
2 pounds russet potatoes, peeled and diced
4 large cloves garlic
1½ cups chicken broth
• • • • • • •
1 tablespoon butter
Salt and pepper to taste
Placeallingredientsexceptbutter,salt,andpepperincooker.Closecoversecurely.Placepressureregulatoronventpipeandcook 5
minutes with a very slow, steady ow of steam escaping from the pressure regulator. Cool cooker at once. Allow potatoes, garlic,
andbrothtoremainincooker.Mashpotatoesusingapotatomasherorhandmixeruntildesiredconsistencyisreached.Addbutter.
Season with salt and pepper.
Nutrition Information Per Serving 6 servings
127 calories, 4 g fat, 5 mg cholesterol
ARTICHOKES ’N SAUCE
1 cup water
1 tablespoon vegetable oil
3 artichokes
Pour water and oil into cooker. Position trivet in cooker. Place artichokes upside down in steamer basket on trivet. Close cover securely.
Place the pressure regulator on vent pipe and cook 10 minutes with a very slow, steady ow of steam escaping from the pressure
regulator. Cool cooker at once. Serve with your choice of the following sauces.
Nutrition Information Per Serving 3 servings
60 calories, 0 g fat, 0 mg cholesterol