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MAPLE GLAZED SWEET POTATOES<br />
3 sweet potatoes, peeled, cut<br />
into 1 to 1 1 ⁄2-inch chunks<br />
3<br />
⁄4 cup maple flavored syrup<br />
1<br />
⁄2 cup water<br />
1 tablespoon melted<br />
margarine<br />
1<br />
⁄2 teaspoon salt<br />
Place sweet potatoes in pressure cooker. Combine remaining ingredients and pour over<br />
potatoes. Close cover securely. Place pressure regulator on vent pipe and set heat control at<br />
400°. When pressure regulator begins a rocking motion, cook 5 minutes. Allow pressure<br />
regulator to rock for 1 to 2 minutes at 400° and then slowly turn the heat control down,<br />
stopping just at the point where the pilot light goes out. When cooking time is complete<br />
turn control to OFF and remove heat control. Cool cooker at once.<br />
Nutrition Information Per Serving<br />
6 servings<br />
125 Calories, 2 g Fat, 0 mg Cholesterol<br />
FRESH AND FROZEN VEGETABLE TIMETABLE<br />
When using the vegetable timetables on pages 49-51, cook the<br />
vegetables the minimum amount of time indicated if you prefer<br />
your vegetables crisp. If you prefer your vegetables soft, cook<br />
them the maximum amount of time indicated.<br />
TO PREVENT OVER-COOKING, COOL COOKER AT<br />
ONCE AFTER COOKING VEGETABLES, EXCEPT WHEN<br />
NOTED.<br />
If the timetable says to cook 0 minutes, this means to cook food<br />
until the pressure regulator begins to rock, then cool cooker at<br />
once.<br />
Quantity of vegetables does not change pressure cooking times.<br />
More mature vegetables may require longer pressure cooking<br />
times than given in chart.<br />
For fresh and frozen vegetables, pour liquid into cooker. Position<br />
trivet in cooker. Place vegetables in steamer basket on trivet.<br />
FOR FRESH AND FROZEN VEGETABLES,<br />
DO NOT FILL PRESSURE COOKER OVER 2 ⁄3 FULL!<br />
Vegetable<br />
FRESH VEGETABLE TIMETABLE<br />
Size<br />
CUPS OF<br />
LIQUID<br />
Cooking Time<br />
(minutes)<br />
Artichoke Whole, 6 to 8<br />
1 10<br />
ounces<br />
Asparagus<br />
Stems cut into<br />
1 0 – 1<br />
1-inch pieces<br />
Beans<br />
Whole or sliced 1 1 – 3<br />
(green, wax)<br />
Beets<br />
Whole, 2 1 ⁄2-inch<br />
diameter<br />
1 1 ⁄2 15 – 16<br />
Broccoli Flowerets 1 0 – 2<br />
Brussels Sprouts Small, 1-inch<br />
1 1 – 3<br />
diameter<br />
Cabbage<br />
Wedges, 2-inch 1 3 – 5<br />
(red, green)<br />
thick<br />
Thinly sliced 1 2 – 3<br />
Carrots Baby cut 1 3 – 5<br />
1<br />
⁄2-inch slices 1 3 – 5<br />
Cauliflower Flowerets 1 0 – 2<br />
Collards*<br />
Leaves coarsely<br />
chopped, stems<br />
thinly sliced<br />
Corn on-the-cob Whole, 2 1 ⁄2-inch<br />
diameter<br />
Eggplant Cubed, 1 to 1 1 ⁄2-<br />
inches thick<br />
Sliced, 1 ⁄2-inch<br />
thick<br />
Kale<br />
Leaves coarsely<br />
chopped, stems<br />
thinly sliced<br />
Parsnips<br />
Sliced, 1 ⁄2-inch<br />
thick<br />
* Do not use basket; place in cooking liquid.<br />
48 49<br />
1 3 – 4<br />
1 3<br />
1 2 – 3<br />
1 2<br />
1 1 – 2<br />
1 0 – 2
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