11
VEGETABLE TIMETABLE
Cooking Time (Min.)
Vegetable Preparation At 15 Pounds Pressure
Asparagus .............................Clean and wash. Use pan ...............................................................................1-3
Beans, green or wax ..............Wash and cut.................................................................................................2-3
Beets .....................................Wash, leaving root and 2" of stem on. Cook. Peel and
dice. Season with salt, butter, pepper, and a little
vinegar and sugar .............................................................New 12-18; Old 15-20
Brussels Sprouts.....................Wash ................................................................................................................2
Cabbage.................................Quarter and season with salt..............................................................................8
Carrots...................................Slice, put in pan. Season.........................................................Sliced 2; Whole 3-4
Cauliflower ............................Soak head
1
⁄
2
hour in cold salt water. Divide sections.
Place in pan ...................................................................................................1-2
Celery....................................Wash and dice ...............................................................................................2-3
Corn-on-the-Cob ....................Clean and place on rack..................................................................................3-5
Hominy ........................................................................................................................................................30
Onions ..................................Place in pan. Season................................................................Sliced 3; Whole 10
Parsnips ................................Wash. Cook on rack.................................................................Sliced 3; Whole 10
Peas ......................................Shell and wash ..............................................................................................2-3
Potatoes, Irish........................Peel and place in pan..................................................................................10-20
Potatoes, scalloped........................................................................................................................................10
Potatoes, sweet......................Wash, peel, quarter or halve, cook on rack....................................................8-10
Pumpkin or Winter Squash.....Wash and remove seeds. Break in pieces and place in pan ...........................10-12
Rutabagas .............................Peel and wash....................................................................Sliced 5; Quartered 12
Spinach, Swiss Chard .............Wash thoroughly in several waters ....................................................................2
Turnips ..................................Slice or dice turnips. Use pan. Season with salt and a little sugar......................4-5
COOKING IN THE PRESSURE COOKER
Vegetables
Prepare vegetables in the usual
m
anner and season. Pour about
1
⁄
2
"
of water in the bottom of the cooker.
Place vegetables on rack or in a
metal pan resting on the rack.
For best color and texture, when
done cooking, turn the heat off,
a
llow pressure to reach zero, remove
the regulator weight, then remove
the cover, raising the farthest edge
first to protect face and arms from
steam. Do not allow the vegetables
to remain in the cooker once the
p
ressure is down to zero.
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