Pressure cookers have changed a lot since your grandmother's day. They were once noisy, risky, and ineffective, but today's new machines are safe and sleek, and make cooking fabulous meals in no time a snap. In The Ultimate Pressure Cooker Cookbook, Tom Lacalamita's expert advice will guide you through buying and caring for your pressure cooker, and his delicious foolproof recipes are your keys to success.
1 large leek, trimmed and washed, green and white parts chopped
4 unpeeled cloves garlic, crushed
2 large carrots, coarsely chopped
2 stalks celery, coarsely chopped
1 medium turnip, peeled and coarsely chopped
1 large potato, peeled and coarsely chopped
1 large vine-ripened tomato, peeled, seeded, and coarsely chopped, or 2 canned plum tomatoes, seeded and chopped
6 sprigs parsley
1 bay leaf
1/2 teaspoon whole black peppercorns
9 cups water
Place all the ingredients in the pressure cooker. Position the lid and lock in place. Place over high heat and bring to high pressure. Adjust heat to stabilize pressure, and cook 15 minutes. Remove from heat and let pressure drop naturally. Once pressure has been released, open the pressure cooker. Strain the stock through a fine-mesh strainer, pressing as much liquid from the vegetables as possible before discarding them. Season with salt, if desired.
APPROXIMATE NUTRITIONAL ANALYSIS PER 8-OUNCE CUP
39 calories, lg protein, 9g carbohydrates, 0g fat, 0mg cholesterol, 36mg sodium
