Vegetables; Basic Recipe For Vegetables - Cook's essentials CEPC800 Owner's Manual

VEGETABLES

• Peel vegetables when appropriate, or scrub them well. Keep in mind that hard vegeta-
bles such as potatoes and beets hold their shape better when the peel is left intact.
• Vegetables may be cooked whole or chopped into pieces. The larger the piece, the
longer it will take to cook.
• Vegetables with the same cooking time may be cooked together.
• Since quick-cooking vegetables like asparagus and broccoli may easily be over-
cooked, it is best to steam (see page 12) rather than pressure-cook them.

BASIC RECIPE FOR VEGETABLES

1. Trim and cut vegetables according to sizes suggested below.
2. Pour 1 cup water into cooker. (Alternatively cook vegetables directly in water or broth.)
3. Arrange vegetables in steaming basket and lower into cooker.
4. Set Pressure Mode to HIGH and set Cook Time as suggested below. Press START.
5. When cooker beeps, ALWAYS USE QUICK RELEASE TECHNIQUE.
6. If vegetables require more cooking, steam (see page 12) until done.
FOOD
Artichokes
large, 6 to 9 ounces each
baby, 1 ounce each
Beets
large whole, 5 ounces each
small whole, 3 ounces each
1/4-inch slices
Carrots
large, 2-inch chunks
1/4-inch slices
Collards
coarsely chopped
Onions
small, white (2 ounces each), whole
Parsnips
1-inch chunks
1/4-inch slices
Potatoes
Russet or Yukon gold, large (8-oz), halved
Russet or Yukon gold, large, quartered
Russet or Yukon gold,1-inch chunks
New, medium (2 ounces), whole
New, small, whole
Sweet, large, quartered
Sweet, 1-inch chunks
Rutabaga
1-inch chunks
Squash
Acorn (2 pounds.), halved
Pattypan (2 pounds), whole
Winter, 1 1/2-inch chunks
Turnips
large (4 ounces), quartered
small, (1 1/2 ounces), whole
1-inch chunks
MINUTES UNDER HIGH PRESSURE
18
6 to 9
3 to 4
22
13
4
5
1
5
4
3
1
15
7
5 to 6
8
5
5 to 7
4 to 5
5
7
10
3
3
7
2