VEGETABLE HOT-POT

VEGETABLE HOT-POT
Pressure cooking time: 8 minutes   Yields: 8 servings

Ingredients:
medium carrots, cut into 1/4 inch slices
1 large onion, thinly sliced
1/2 medium green pepper, deseeded and cut  into 1 inch pieces
1 small turnip, peeled and cut into 1/2 inch cubes
2 medium tomatoes, peeled and cut into eighths
1/2 small cauliflower head, cut into flowerettes of about 1 inch
1 small bay leaf
1 teaspoon salt
a pinch of pepper
1/8 teaspoon dried thyme leaves
1/8 teaspoon marjoram leaves
1 1/8 tablespoons Worcestershire sauce (can use vegetarian)
2 tablespoons parsley, chopped
1 1/4 cups water

Put all ingredients except 1 tablespoon parsley in cooker. Stir.
Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 2 minutes.
Remove cooker from heat and let cool.
Open cooker. Discard bay leaf. Place vegetables on serving dish. Keep hot.
Return cooker to high heat and boil till liquid is reduced to half, stirring occasionally. Pour over vegetables. Serve hot, garnish with remaining parsley.

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