22
ARTICHOKES ’N SAUCE
1 cup water
1 tablespoon vegetable oil
3 artichokes
Pour water and oil into cooker. Place artichokes on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and
cook
10 minutes with pressure regulator rocking slowly. Cool cooker at once.
Serve with your choice of the following sauces.
Nutrition Information Per Serving
3 servings
60 Calories, 0 g Fat, 0 mg Cholesterol
GARLIC SAUCE
— Combine ¼ cup margarine, melted and 2 cloves minced garlic. Serve warm.
HERB YOGURT
— Combine 1 cup plain yogurt, ¼ cup finely chopped carrots, ½ teaspoon dill weed, and ¼ teaspoon salt. Serve chilled.
ITALIAN SAUCE
—Combine ½ cup mayonnaise and ¼ cup Italian style salad dressing. Serve chilled.
FRESH AND FROZEN VEGETABLE TIMETABLES
when using the vegetable timetables on pages 22-23, cook the vegetables the minimum amount of time indicated if you prefer your
vegetables crisp. If you prefer your vegetables soft, cook them the maximum amount of time indicated.
TO PREVENT OVER-COOKING, COOL COOKER AT ONCE AFTER COOKING VEGETABLES, EXCEPT WHEN NOTED.
If the timetable says to cook 0 minutes, this means to cook food until the pressure regulator begins to rock, then cool cooker at once.
Quantity of vegetables does not change pressure cooking times. More mature vegetables may require longer pressure cooking times than
given in chart.
For fresh and frozen vegetables, pour liquid into cooker. Place vegetables on rack in cooker.
FOR FRESh AND FROZEN VEgETAbLES, DO NOT FILL PRESSURE COOKER OVER
2
⁄
3
FULL!
3 sweet potatoes, peeled, cut
into 1 to 1½-inch chunks
¾ cup maple flavored syrup
½ cup water
1 tablespoon melted
margarine
½ teaspoon salt
Place sweet potatoes in pressure cooker. Combine remaining ingredients and pour over potatoes. Close cover securely. Place pressure
regulator on vent pipe and
cook 5 minutes with pressure regulator rocking slowly. Cool cooker at once.
Nutrition Information Per Serving
6 servings
125 Calories, 2 g Fat, 0 mg Cholesterol
MAPLE GLAZED SWEET POTATOES
FRESH VEGETABLE TIMETABLE
VEGETABLE
SIZE
CUPS OF LIQUID
COOKING TIME
Artichoke
whole, 6 to 8 ounces
1
10 minutes
Asparagus
Stems cut into 1-inch pieces
1
0 – 1 minutes
Beans (green, wax)
whole or sliced
1
1 – 3 minutes
Beets
whole, 2½-inch diameter
1½
15 – 16 minutes
Broccoli
Flowerets
1
0 – 2 minutes
Brussels Sprouts
Small, 1-inch diameter
1
1 – 3 minutes
Cabbage (red, green)
wedges, 2-inch thick
Thinly sliced
1
1
3 – 5 minutes
2 – 3 minutes
Carrots
Baby cut
½-inch slices
1
1
3 – 5 minutes
3 – 5 minutes
Cauliflower
Flowerets
1
0 – 2 minutes
Collards*
Leaves coarsely chopped, stems thinly sliced
1
3 – 4 minutes
Corn on-the-cob
whole, 2½-inch diameter
1
3 minutes
Eggplant
Cubed, 1 to 1½-inches thick
Sliced, ½-inch thick
1
1
2 – 3 minutes
2 minutes
Kale
Leaves coarsely chopped, stems thinly sliced
1
1 – 2 minutes
Parsnips
Sliced, ½-inch thick
1
0 – 2 minutes
* Do not use rack; place in cooking liquid.
