Cuisinart CBT-500FPC - Manuel (Page 22)

22
4 ounces (115 g) sweet potatoes, peeled, cut to fit feed tube
8 ounces (226 g) yam, peeled, cut to fit feed tube
4 ounces (115 g) parsnip, peeled
2 teaspoons (10 ml) kosher salt
1 teaspoon (5 ml) freshly ground pepper
Place all peeled vegetables in a bowl and submerge them in
cold water.
Preheat oven to 375°F (190°C). Lightly coat a 1 1 ⁄
4
-quart (1.2 L)
ovenproof baking dish with cooking spray.
In a small saucepan, place cream, smashed garlic, and rosemary. Heat
the cream until it just barely boils (this is scalding). Reduce heat and
simmer for 10 minutes.
While cream simmers, insert the slicing disc into the work bowl.
Arrange root vegetables in feed tube. Press On, then High to slice the
vegetables, using medium pressure.
Arrange sliced vegetables in prepared dish by overlapping them
slightly in a circular pattern. Continue creating new layers of
vegetables until they are all used. Season each layer generously
with salt and pepper. Finish by pouring the warm cream over the
vegetables. Cover with a sheet of aluminum foil that has been lightly
coated with cooking spray. Place in middle of oven on a baking sheet
and bake for 45 minutes. Remove foil and continue baking for about
another 30 minutes until gratin is golden and bubbly. Remove from
oven and let rest 5-10 minutes. Serve hot.
Nutritional information per serving:
Calories 235 (62% from fat) • carb 21g • pro. 2g • fat 17g
• sat fat 10g • chol 61mg • sod 613mg • calc 46 mg • fiber 3g
POTATO PANCAKES
Makes eight 2-inch (5 cm) pancakes
1 green onion [1 tablespoon (15 ml) chopped]
12 ounces (340 g) Yukon gold potatoes, peeled, cut to fit feed tube
2 ounces (60 g) yellow onion
1 egg, lightly beaten
1 teaspoon (5 ml) kosher salt
2 tablespoon (30 ml) vegetable oil
Place the green onion in the work bowl fitted with the chopping blade.
Press On button and process on high until finely chopped. Turn
machine to Off. Insert the shredding disc and place cover on work
bowl. Press On. Place potatoes in feed tube and shred using high
speed. Continue with any remaining potatoes and then the yellow
onion. Transfer contents of work bowl to a clean tea towel which has
been laid out on the counter. Over the sink or mixing bowl, use the tea
towel to wring out as much liquid as you can from the potatoes and
onion. Transfer ingredients to a mixing bowl.
Add egg, salt, and pepper and mix well.
Place a nonstick 10-inch (25 cm) skillet over medium heat. Add the
vegetable oil. Form small pancakes with your hands, squeezing out
any remaining liquid. When the oil shimmers in the pan, add pancakes.
Cook approximately 3 minutes on each side until pancake is golden
brown or to your desired doneness.
Nutritional information per pancake:
Calories 76 (47% from fat) • carb 8g • pro 2g • fat 4g
• sat fat 1g • chol 27mg • sod 304mg• calc 9mg • fiber 1g
SHREDDED CARROT AND ZUCCHINI SALAD
A quick and easy salad for all seasons.
Makes 4 servings
2 small zucchini [a scant 1 ⁄
2
pound (250 g)], cut to fit
feed tube
3 medium carrots [a scant 1 ⁄
2
pound (250 g)], peeled,
cut to fit feed tube
1 ⁄
2
small clove garlic, peeled
2 tablespoons (30 ml) raspberry vinegar
1 teaspoon (5 ml) Dijon-style mustard
1 ⁄
4
teaspoon (1 ml) kosher salt
1 ⁄
4
teaspoon (1 ml) freshly ground pepper
1 ⁄
4
cup (50 ml) light olive oil
2 tablespoons (30 ml) toasted slivered almonds
Insert the shredding disc in the work bowl and place cover on work
bowl. Press On. Place zucchini in feed tube; press High
CBT-500FPPC_v2_IB_BIL 2/24/05 10:54 AM Page 22