Ratatouille Vegetable Stew; Potato And Green Bean Casserole - Fagor express User Manual

RATATOUILLE VEGETABLE STEW

Serves 6
Ingredients:
4 tablespoons Olive Oil
1 small eggplant peeled and cut into 1-inch cubes
2 medium zucchini in ½ inch slices
2 green peppers, seeded and cut into strips
1 medium potato, diced into ½ inch cubes (optional)
1 large onion, chopped
2 cloves garlic minced
2 medium tomatoes, chopped
2 tablespoons minced parsley
¼ cup low-sodium chicken stock
1 tablespoon prepared pesto
Directions:
1. Use the Brown setting; heat 2 tablespoons of the Olive Oil to stir fry the
eggplant, zucchini, peppers and potato. It will be necessary to do this in
several small batches, remove to a warm platter and reserve.
2. Add remaining 2 tablespoons of oil and the onion and garlic. Sauté the mixture
until the onion is soft. Turn off the Brown setting.
3. Return the reserved vegetables to the cooker along with the remaining
ingredients.
4. Close the lid and turn the knob to Pressure. Set the timer for 4 minutes at
HIGH pressure.
5. When done, release the Pressure and open the cooker. If there is too much
liquid, use the Brown setting to simmer the stew for a few minutes to reduce
the liquid.

POTATO AND GREEN BEAN CASSEROLE

Serves 4
Ingredients:
3 potatoes peeled and cut in 1-inch cubes
¾ pound fresh green beans
1 tablespoon Olive Oil
1 medium onion minced
1 green pepper diced
1 tablespoon minced parsley
Salt and freshly ground pepper to taste
½ cup low-sodium chicken stock
Directions:
1. In the cooker, mix all the ingredients into the cooker. Close the lid and turn the
knob to Pressure.
2. Set the timer for 4 minutes and cook at HIGH pressure.
3. When done, release the pressure and open the cooker and serve.
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