Presto 1282, 1241, 1362 Cabbage with Apples, Glazed Root Vegetables, Garlic Mashed Potatoes

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, vegetables 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 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 ½-inch thick		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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