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VEGETABLES
Today, fresh, frozen, and dried vegetables have assumed new importance and prominence on the menu. Health-conscious cooks
feature an abundance 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, veg-
etables retain most of their natural color, texture, flavor, and nutrients. And pressure cooking offers an additional health advantage,
because so much more natural taste and mineral salts are 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 trivet and
steamer basket 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 steamer basket
and omit the trivet.
The recipes in this section may be doubled. Be sure not to fill the pressure cooker over
2
⁄
3
full (see page 6). When the recipe is
increased, the cooking time remains the same. Because the water in the recipes is for steaming only and the cooking time is un-
changed, it is not necessary to increase the amount of water.
FOR FRESH AND FROZEN VEGETABLES,
DO NOT FILL PRESSURE COOKER OVER
2
⁄
3
FULL!
FOR DRIED VEGETABLES,
DO NOT FILL PRESSURE COOKER OVER
1
⁄
2
FULL!
OPERATING THE COOKER WITHOUT COOKING LIQUID OR
ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER.
CASSEROLE OF VEGETABLES
2 cups sliced carrots,
1
⁄
4
inch 2 tablespoons margarine
thick 3 tablespoons flour
1 onion, sliced 1
1
⁄
2
cups skim milk
1 10-ounce package frozen, 1 cup shredded mozzarella cheese
chopped spinach, cut into
1
⁄
4
teaspoon salt
1 inch pieces Pepper
2 cups water
Pour 2 cups water into cooker. Position trivet in cooker. Place carrots, onion, and spinach in steamer
basket on trivet. Close cover securely. Place pressure regulator on vent pipe and COOK “0” MIN-
UTES. Release pressure quickly. Remove steamer basket and trivet from cooker. Melt margarine in
small saucepan, blend in flour. Gradually stir in milk. Cook, stirring until sauce thickens. Remove from
heat and stir in cheese, salt, and pepper. Stir until cheese is melted and blended into sauce. Place half
the spinach in a 1
1
⁄
2
quart metal bowl which will fit loosely in cooker. Top with half the carrots and
onions. Cover with half the cheese sauce. Repeat the layers. Cover bowl firmly with aluminum foil.
Verify that there is 1
1
⁄
2
cups water remaining in the cooker. Place bowl in steamer basket in cooker.
Close cover securely. Place pressure regulator on vent pipe and COOK 7 MINUTES WITH A VERY
SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. Let
pressure drop of its own accord.
Nutrition Information Per Serving 6 servings
211 Calories, 12 g Fat, 31 mg Cholesterol