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VEGETABLE SPECIALITIES IN NEXT TO NO TIME
The added bonus of the pressure cooker: Vitamins, nutrients and minerals are largely retained through the gentle cooking
process, which leaves you wanting more. The biggest fans of the pressure cooker can therefore be found in the kitchens
of Mediterranean countries. The Italians and Spanish for example love vegetables – everything that grows in their own
gardens and with unmatched diversity.
A pressure cooker transforms tomatoes, peppers, courgettes and aubergines into spicy spreads, hearty antipasti and
aromatic sauces and soups in next to no time. Incidentally, the fact that virtually all the healthy parts of vegetables can be
included in the finished dish thanks to the reduced cooking time in a closed pot, was the most important factor for nearly
half of all people interested in purchasing one around the world.
“What I serve is
just as healthy as
the raw ingredients.”
I S A B E L ( 5 4 )
l i v e s i n L ü b e c k a n d Ma d r i d
E N J OY ME N T
by WMF
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