ARTICHOKES ’N SAUCE  

11⁄2

cups water

3 artichokes

1

tablespoon vegetable oil

Pour water and oil into cooker. Position trivet in cooker. Place artichokes upside down in steamer basket on trivet. Close cover securely. Place pressure regulator on vent pipe and COOK 10 MINUTES with a very slow, steady flow of steam escaping from the pressure regula- tor. Release pressure quickly. Serve with your choice of the following sauces.

Nutrition Information Per Serving

3 servings

93 Calories, 5 g Fat, 0 Cholesterol

 

GARLIC SAUCE — Combine 2 cloves minced garlic and 1⁄4 pound melted low cholesterol margarine. Serve warm.

HERB YOGURT — Combine 1 cup plain yogurt, 1⁄4 cup finely chopped carrots, 1⁄4 teaspoon salt, and 1⁄2 teaspoon dill weed. Serve chilled.

ITALIAN SAUCE — Combine 1⁄4 cup Italian style salad dressing and 1⁄2 cup mayonnaise. Serve chilled.

FRESH VEGETABLE TIMETABLE

When using the fresh vegetable timetables below and on page 30, cook the vegetables the minimum amount of time indicated if you prefer your vegetables crisp. If you prefer your vegetables soft, cook them the maximum amount of time indicated. TO PREVENT OVER-COOKING, ALWAYS RELEASE PRESSURE QUICKLY AFTER COOKING VEGETABLES.

If the timetable says to cook 0 minutes, this means to cook food until you hear and/or see a steady flow of steam escaping from the pressure regulator, then release pressure quickly.

Quantity of vegetables does not change pressure cooking times. More mature vegetables may require longer pressure cooking times than given in chart.

FOR FRESH VEGETABLES,

DO NOT FILL PRESSURE COOKER OVER 2⁄3 FULL!

 

 

CUPS OF

COOKING TIME

VEGETABLE

SIZE

LIQUID

(MINUTES)

Artichoke

 

 

 

Wash, trim, and

Whole

11⁄2

10

score hearts.

 

 

 

Asparagus

 

 

 

Wash, break off

Tips

1

0 - 1

tough ends as far

 

 

 

down as stalks

Stems cut

1

0 - 2

snap easily.

into 1 inch

 

 

Remove scales

pieces

 

 

if sandy or tough.

 

 

 

Beans (Green or Wax)

 

 

 

Wash. Remove ends

Whole or

1

1 - 3

and strings.

pieces

 

 

Beans (Green Lima)

 

 

 

Wash and shell.

Whole

1

1 - 2

Beets

 

 

 

Wash thoroughly.

Whole

2

15

Remove all but 2

(21⁄2 inch

 

 

inches of top. Leave

diameter)

 

 

roots on. After cooking

 

 

 

slip skins off.

 

 

 

 

 

CUPS OF

COOKING TIME

VEGETABLE

SIZE

LIQUID

(MINUTES)

Broccoli

 

 

 

Wash, remove leaves

Whole

1

1 - 2

and tough stalk ends.

(1 inch stem

 

Score stems.

diameter)

 

 

Brussels Sprouts

 

 

 

Wash. Remove wilted

Whole

1

1 - 3

leaves. Cut offstem

(1 inch

 

 

ends.

diameter)

 

 

Cabbage (Green or Red)

 

 

 

Wash and cut into

Wedge

11⁄2

1 - 5

wedges. Secure leaves

(31⁄2 inches)

 

by inserting a

 

 

 

toothpick through

2 inches

1

1 - 3

leaves into core.

 

 

 

Carrots

 

 

 

Wash, brush and

Whole

11⁄2

4 - 8

scrape or peel.

(11⁄4 inch

 

 

 

diameter)

 

 

 

Slices

1

1 - 2

 

1⁄4 inch

 

 

 

thick)

 

 

29

Page 28 Page 30
Page 29
Image 29
Presto 8-Quart Stainless Steel Pressure Cooker warranty Artichokes ’N Sauce  
Page 28 Page 30

8-Quart Stainless Steel Pressure Cooker specifications

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