Veggies Under Pressure

You won't miss the meat in this hearty Irish casserole

Tuesday, February 26, 2008
Last Updated Tuesday February 26, 2008, EST 10:53 AM

Vegetarian recipes from recently released cookbooks:

"Miss Vickie's Big Book of Pressure Cooker Recipes," by Vickie Smith (Wiley, 2008)

Vegetarians may not find this book a good investment: There's a lot of chicken broth brewing in even the vegetable-heavy recipes of this pressure cooker collection. But for non-vegetarian home cooks who occasionally serve veggies, the book has a handful of meatless recipes. Brussels sprouts and potatoes feature prominently in these hearty recipes, including the traditional Irish casserole below.

-- Evelyn Shih

* Colcannon

• 2 potatoes, peeled and diced
• 4 cups coarsely chopped cabbage
• 2 leeks, white parts only, washed and thinly sliced
• 2 tablespoons butter
• 1 onion, coarsely chopped
• 1/2 cup hot milk
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Pat of butter, for garnish

Add 1/2 cup water to a large pressure cooker, place the rack in the cooker and add the potatoes. Place the cabbage and leeks in a steamer basket and position it on top of the potatoes. Lock the lid in place. Bring the cooker to 15 pounds of pressure per square inch over high heat, then immediately reduce the heat to the lowest possible setting to stabilize and maintain the pressure. Cook for 4 minutes, then remove from heat and depressurize.

Carefully open the lid after the pressure drops. Carefully remove the cabbage and leek mixture, drain the potatoes and set aside. Wipe the cooker dry.

Heat the butter in the pressure cooker over medium heat. Add the onion and cook, stirring, until softened. Remove from heat, add the cooked potatoes to the pressure cooker and add just enough hot milk to mash them by whatever means you prefer. Leave the potatoes slightly lumpy rather than smooth and creamy.

Gently stir in the cooked cabbage and leeks, salt and pepper, adjusting seasoning to taste. Return the cooker to low heat and cook until just heated through. Transfer to a serving bowl and top with a pat of butter at the center.

Servings: 4 to 5.

Per serving: 310 calories, 8 grams fat, 5 grams saturated fat, 22 milligrams cholesterol, 54 grams carbohydrates, 8 grams protein, 391 milligrams sodium, 7 grams fiber.