Use and Care Manual

3332
Ginger Vinaigrette Beets
6 medium beets, 2½-inch diameter
1 cup water
• • • • • • •
⅓ cup red wine vinegar
¼ cup sugar
½ teaspoon ground ginger
¼ teaspoon black pepper
Cut tops off beets, leaving at least 2
inches of stems. Scrub beets with soft
vegetable brush, being careful to leave
skin intact. Pour water into cooking pot.
Place beets on cooking rack in pot. Close
and secure cover. Place quick pressure
release valve on vent pipe. Select the
VEGGIES–HIGH function, adjust time to
22 minutes, and press start.
When time is up, use quick pressure
release method.
Remove beets to a cutting board and
allow to cool. When beets are cool enough
to handle, peel off skins and cut off root
end. Cut beets into wedges.
Press cancel. Remove cooking rack and
discard all but ½ cup of cooking liquid.
Add vinegar and sugar. Select the SAUTÉ
function, press start, and bring mixture to
a boil. Allow to boil for 2 to 3 minutes.
Stir in ginger and pepper. Return beet
wedges to the cooker and allow to heat
through.
6 to 8 servings
Braised Kale with Bacon
3 slices bacon, diced
1 cup chopped onion
2 cups chicken broth
1 bunch kale, about 20 ounces
• • • • • • •
1 tablespoon red wine vinegar
¼ teaspoon black pepper
With cooking pot in cooker body, select
the BROWN function, press start, and
preheat cooker. Add bacon; fry until crisp.
Remove bacon from cooker, leaving
drippings in pot. Press cancel. Select
the SAUTÉ function, press start, and
add onion; sauté until translucent. Press
cancel. Return bacon to pot and add broth
and kale. Close and secure cover. Place
quick pressure release valve on vent pipe.
Select the VEGGIES–HIGH function,
adjust time to 5 minutes, and press start.
When time is up, use quick pressure
release method.
Stir in vinegar and pepper.
4 servings
Carrots and Parsnips
2 tablespoons butter
¾ pound carrots, peeled,
cut into ½-inch slices
1 clove garlic, minced
¾ pound parsnips, peeled,
cut into ¾-inch slices
½ cup vegetable or chicken broth
1 teaspoon lemon juice
¼ teaspoon ground ginger
¼ teaspoon onion powder
¼ teaspoon salt
Seasoning options:
Instead of ground ginger, use ¼ teaspoon
dried sage or ¼ teaspoon dried rosemary.
With cooking pot in cooker body, select
the SAUTÉ function, press start, and
preheat cooker. Add butter and melt. Add
carrots and sauté for 3 minutes. Add garlic
and sauté for 30 seconds. Press cancel.
Add parsnips, broth, lemon juice, ginger,
onion powder, and salt. Close and secure
cover. Place quick pressure release valve
on vent pipe. Select the VEGGIES-LOW
function, adjust time to 5 minutes, and
press start.
When time is up, use quick pressure
release method.
5 servings