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VeGetaBLe
Brussels sprouts
Wash.
cabbage (shredded/ wedges)
To shred, remove witted outer leaves. Quarter
cabbage and shred in thin strips. For wedges,
use medium-size head. Cut into 2 or 3 wedges.
Remove core.
cabbage red (shredded)
Remove wilted outer leaves. Quarter cabbage
and shred in thin strips.
carrots (sliced)
Wash and scrape. Slice or cut in strips.
carrots (small, whole)
Wash and scrape.
Cauliflower (Flowerets)
Cut off stem and leaves. Break into flowerets. Wash.
Cauliflower (Whole)
Cut off stem and leaves. Remove center of core,
leaving only enough to keep flowerets from falling
off. Cook on rack.
celery
Separate stalks. Wash well with vegetable brush.
With a knife, pull off tough fibers and scrape off
discoloration. Slice.
celery root
Peel, wash, slice and dice.
corn (on the cob)
Remove husks and silk. Wash. Cook on rack.
corn (whole Kernel)
Remove husks and silk. Wash. Cut off cob.
eggplant
Wash, pare and cut into either ½-inch slices
or 1-inch cubes. Cook at once to prevent
discoloration.
Kale or collards
Wash and rinse well, changing water several
times. Remove tough veins and cut in 2-inch
pieces.
Kohlrabi
Wash and peel. Cut into ½-inch slices or 1-inch
cubes.
okra
Cut off ends and wash. Cut into ½-inch pieces.
onions (sliced)
Peel under running water and slice.
onions (whole, Medium)
Peel under running water.
† Reduce pressure instantly by placing cooker under faucet or in pan of cold water.
Minutes to cooK
aFter controL
JiGGLes
15:00†
3:00†
5:00†
2:30†
4:00†
3:00†
6:00 - 8:00†
5:00†
4:00†
5:00†
5:00†
3:00†
4:00 - 6:00†
4:00†
3:00†
3:00†
7:00 - 10:00†
E ng li s h 9
aMount oF
water (in cuPs)
4 qt.
6-8 qt.
1 C
1-1/4 C
3/4 C
1 C
3/4 C
1 C
1/4 C
1/2 C
1/4 C
1/2 C
1/2 C
3/4 C
1 C
1-1/4 C
1/2 C
3/4 C
1/2 C
3/4 C
1 C
1-1/4 C
1/2 C
3/4 C
1/2 C
3/4 C
1/2 C
3/4 C
1/2 C
3/4 C
1/2 C
3/4 C
1/2 C
3/4 C
3/4 C
1 C
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