Vegetables - Presto 01241 Instructions And Recipes Manual

Pressure cooking is a 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.
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.
8 cups shredded cabbage
1 small onion, thinly sliced
1 small tart apple, peeled, cored,
and chopped
½ cup chicken broth
Add cabbage, onion, apple, chicken broth, and apple juice to cooker. Close cover securely. Place pressure regulator on vent pipe and
cook 4 minutes with pressure regulator rocking slowly. Cool cooker at once. Season to taste with salt and pepper.
6 servings
2 tablespoons butter
2 medium turnips, peeled, cut
into eighths
8 ounces baby carrots
2 medium parsnips, peeled,
sliced ½-inch thick
1 cup chicken broth
Melt butter in cooker over medium heat. Add turnips and carrots; sauté for 3 minutes. Add parsnips, chicken broth, sugar, and ginger.
Close cover securely. Place pressure regulator on vent pipe and cook 1 minute with pressure regulator rocking slowly. Cool cooker
at once. Mix water and cornstarch. Stir into sauce. Heat until sauce thickens, stirring constantly. Season to taste with salt and pepper.
8 servings
2 pounds russet potatoes, peeled
and diced
4 large cloves garlic
1½ cups chicken broth
Add potatoes, garlic, and chicken broth to 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 butter. Season to taste with salt and pepper.
6 servings

VEGETABLES

FOR FRESH AND FROZEN VEGETABLES,
DO NOT FILL PRESSURE COOKER OVER
OPERATING THE COOKER WITHOUT COOKING LIQUID OR
ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER.
CABBAGE WITH APPLES
GLAZED ROOT VEGETABLES
GARLIC MASHED POTATOES
⅔
FULL!
2 tablespoons frozen apple juice
concentrate, thawed
• • • • • • •
Salt and pepper to taste
2 tablespoons sugar
2 teaspoons ground ginger
• • • • • • •
¼ cup cold water, optional
1 tablespoon cornstarch,
optional
Salt and pepper
• • • • • • •
1 tablespoon butter
Salt and pepper
26