GLAZED ROOT VEGETABLES

2 tablespoons margarine
2 medium turnips, peeled, cut into eighths
8 ounces baby carrots
2 medium parsnips, peeled, sliced 1⁄2-inch thick
1 cup chicken broth
2 tablespoons sugar
2 teaspoons ground ginger
FOR THICKENING (OPTIONAL):
1⁄4 cup cold water
1 tablespoon cornstarch
Salt and pepper (to taste)

Heat margarine in pressure cooker over medium heat; add turnip wedges and carrots and saute for 3 minutes.

Add parsnips, chicken broth, ginger, and sugar. Close cover securely. Place pressure regulator on vent pipe and cook 1 minute with pressure regulator rocking slowly. Cool cooker at once (see note*).

TO THICKEN THE SAUCE:
If desired, combine 1/4 cup cold water and cornstarch. Stir into sauce. Heat until sauce thickens, stirring constantly.

CAUTION:
FOR FRESH OR FROZEN VEGETABLES, DO NOT FILL PRESSURE COOKER OVER 2⁄3 FULL! Operating the cooker without cooking liquid or allowing the cooker to boil dry will damage the cooker.

*NOTE:
If the instructions state, "Cool cooker at once," cool the pressure cooker under a running water faucet or pour cold water over it, or place it in a pan of cold water until pressure is completely reduced. Note: Do not set hot cooker in a molded sink as it could damage the sink. Pressure is completely reduced when the air vent/cover lock has dropped. If the air vent/cover lock remains in its raised position, there is still pressure inside the pressure cooker. Continue to cool until the air vent/cover lock drops. After pressure has been completely reduced, remove the pressure regulator. Always remove the pressure regulator before opening the cover.

Makes 8 servings
From: Recipelink.com
Source: Presto 4 or 6 quart Pressure Cooker Manual, 2006