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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 super-heated steam, veg-
etables retain most of their natural color, texture, flavor, 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 flavor and appearance. Just be sure
that all 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 flavors, place them in the steamer basket
and omit the trivet.
FOR FRESH AND FROZEN VEGETABLES,
DO NOT FILL PRESSURE COOKER OVER
2
⁄
3
FULL!
FOR DRIED VEGETABLES,
DO NOT FILL PRESSURE COOKER OVER
1
⁄
2
FULL!
OPERATING THE COOKER WITHOUT COOKING LIQUID OR
ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER.
CABBAGE WITH APPLES
1
⁄
2
small head cabbage, shredded
1
⁄
2
cup chicken broth
1 small onion, thinly sliced 2 tablespoons frozen apple
1 small tart apple, peeled, juice concentrate, thawed
cored, and chopped 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 flow 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 margarine 2 tablespoons sugar
2 medium turnips, peeled, cut 2 teaspoons ground ginger
into eights • • • • • • •
8 ounces baby carrots
1
⁄
4
cup cold water, optional
2 medium parsnips, peeled 1 tablespoon cornstarch, optional
sliced
1
⁄
2
-inch thick Salt and pepper to taste
1 cup chicken broth
Heat margarine 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 flow of steam escaping from the pres-
sure 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, 0 mg Cholesterol