RECIPES
53
CARROT SWEET POTATO MASH
Serves 4, 5 minutes
1 pound carrots, peeled and cut in half horizontally
1 sweet potato (about 12 ounces), peeled and cut into 1 inch slices
1 cup water
3 tablespoons butter
3 tablespoons brown sugar
Place water in bottom of cooker. Insert steamer basket and place vegetables in
basket. Close the lid and press VEGETABLE setting. Set the timer for 5 minutes.
When done turn off the cooker and let the pressure release naturally. Open the
cooker and remove steamer and vegetables. Transfer vegetables to a serving
bowl and mash until smooth. Use the BROWN setting; melt butter and brown
sugar. Fold butter mixture into vegetables and serve.
RATATOUILLE VEGETABLE STEW
Serves 6, 4 minutes
A marvelous mixture of vegetables that is just as good hot as it is at room temperature.
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 chicken stock
1 tablespoon prepared pesto
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. Add remaining 2 tablespoons
of oil and the onion and garlic. Sauté the mixture until the onion is soft. Turn off
the BROWN setting. Return the reserved vegetables to the cooker along with the
remaining ingredients. Close the lid and press VEGETABLE setting. Set the timer
for 4 minutes.
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.
