Vegetables
Vegetables have assumed new importance and prominence on the menu.
Pressure cooking is the preferred method for preparing vegetables. Because of the fast cooking time and
A garden variety of fresh or frozen vegetables can be cooked at the same time in the pressure cooker. By using the cooking rack 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 cooking liquid and omit the rack.
FOR FRESH AND FROZEN VEGETABLES,
DO NOT FILL PRESSURE COOKER OVER 2⁄3 FULL!
Operating the cooker without cooking liquid or
allowing the cooker to boil dry will damage the cooker.
Cabbage with Apples
8cups shredded cabbage
1small onion, thinly sliced
1small tart apple, peeled, cored, and chopped
½ cup chicken broth
2tablespoons 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 pressure regulator rocking slowly. 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 eighths |
| • • • • • • • |
8 | ounces baby carrots | 1⁄4 | cup cold water, optional |
2 | medium parsnips, peeled, | 1 | tablespoon cornstarch, |
| sliced |
| optional |
1 | cup chicken broth |
| Salt and pepper to taste |
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 pressure regulator rocking slowly. 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 |
|
Garlic Mashed Potatoes
2 | pounds russet potatoes, peeled | • • • • • • • |
| and diced | 1 tablespoon margarine |
4 | large cloves garlic | Salt and pepper to taste |
1½ | cups chicken broth |
|
Place all ingredients except margarine and salt and pepper in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly. 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 margarine.
Nutrition Information Per Serving | 6 servings |
127 Calories, 4 g Fat, 0 mg Cholesterol |
|
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