|
| 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
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
