Vegetables - Presto 01/PCC4H Instruction And Recipe Book

Vegetables have assumed new importance and prominence on the menu. Health-conscious cooks feature an abun-
dance 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.
ALLOwING ThE COOKER TO bOIL DRy wILL DAmAGE ThE COOKER.
8 cups shredded cabbage
1 small onion, thinly sliced
1 small tart apple, peeled, cored,
and chopped
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
50 Calories, 0 g Fat, 0 mg Cholesterol
2 tablespoons margarine
2 medium turnips, peeled, cut into
eighths
8 ounces baby carrots
2 medium parsnips, peeled, sliced
⁄ -inch thick
1
2
1 cup chicken broth
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
77 Calories, 3 g Fat, 0 mg Cholesterol

VeGeTables

FOR FRESh AND FROZEN VEGETAbLES,
DO NOT FILL PRESSURE COOKER OVER
OPERATING ThE COOKER wIThOUT COOKING LIqUID OR
CABBAGE WITH APPLES
GLAZED ROOT VEGETABLES
2 ⁄ FULL!
3
⁄ cup chicken broth
1
2
2 tablespoons frozen apple juice
concentrate, thawed
Salt and pepper to taste
2 tablespoons sugar
2 teaspoons ground ginger
• • • • • • •
⁄ cup cold water, optional
1
4
1 tablespoon cornstarch, optional
Salt and pepper to taste
25
6 servings
8 servings