Deni 9700 User Manual download pdf (Page 18)

Ratatouille (Vegetable Stew)

Servings: 4-6

Prep Time: 20 minutes

Cooking Time: 5 minutes under pressure

Ingredients

3 tbsp. olive oil

1 cup onions, chopped

2 cloves garlic, peeled and thinly sliced

/2 cups green bell pepper, cored, seeded, diced

/2 cups red bell pepper, cored, seeded, diced

2 cups zucchini, trimmed, quartered lengthwise, diced

2 cups eggplant, peeled and cut into

/2 inch cubes

1 can (14

/2 oz) diced tomatoes in puree

/4 cup water

/2 tsp. dried thyme

/2 tsp. salt

/4 tsp. black pepper

2 tbsp. shredded basil

2 tbsp. minced flat-leaf Italian parsley

Salt and pepper to taste

2 tbsp. balsamic vinegar

Method

1. Heat olive oil in the pressure cooker, using the BROWN

setting. Add onions, garlic, green and red bell

peppers, browning until onion is soft.

2. Add zucchini, tomatoes, eggplant, water, thyme,

/2 tsp. salt and

/4 tsp. pepper. Brown for 4 minutes.

3. Cover and set to high pressure for 5 minutes.

4. Release the pressure using the quick-release method.

5. Unlock and remove lid. Add basil and parsley.

Season with salt and pepper. Add the vinegar. Serve hot.

Steamed Lemon Artichokes

Servings: 4

Prep Time: 15 minutes

Cooking Time: 7 minutes under pressure

Ingredients

1 cup water

2 juiced lemons, rinds reserved

1 tsp. salt

1 bay leaf

4 large artichokes, trimmed as per step 2

1 cup mayonnaise

1 clove garlic, peeled and minced

Dash of tabasco sauce

2 tbsp. minced flat-leaf Italian parsley or snipped dill

Method

1. Add water to the pressure cooker. Add all but 3

tbsp. of lemon juice, salt, and bay leaf. Mix until the

salt dissolves. Place reserved lemon rinds in water.

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Deni 9700 User Manual Page 18

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