Cuisinart DLC-2009CHB Instructions d'exploitation télécharger pdf (Page 55)

Melt butter in a 3¾-quart saucepan over medium heat. Add zest mixture, juice and

vinegar. Bring to a boil and add carrots. Reduce heat to medium-low. Cover and simmer

until carrots are tender and glazed, about 13 to 16 minutes.

Nutritional information per serving:

Calories 144 (17% from fat) • carb. 2g • pro. 1g • fat 3g • sat. fat 2g

• chol. 8mg • sod. 46mg • calc. 49mg • ﬁ ber 3g

Potato and Leek Gratin

Leeks grow in very sandy soil, so wash thoroughly to remove all grit before using.

Makes 12 servings

nonstick cooking spray

1 pound leeks, cleaned well, tough outer layer removed,

trimmed to about an inch of green above the white bulb,

cut into 1-inch lengths

2 tablespoons unsalted butter

3 ounces good quality white bread

1½ ounces Reggiano Parmigiano, cut into ½-inch pieces

6 ounces Gruyère (not processed)

2¼ pounds russet or gold potatoes, peeled, cut ﬂ at at ends

1 can (12 ounces) evaporated skimmed milk, not reconstituted

1¼ cups lowfat milk

½ cup heavy cream

¾ teaspoon ground nutmeg

¾ teaspoon freshly ground black pepper

1 teaspoon kosher salt

Preheat the oven to 375ºF. Spray a shallow 2½-quart ovenproof casserole dish with

cooking spray. Cut a sheet of aluminum foil large enough to cover the casserole, spray

one side of the foil with cooking spray and set aside.

Insert the metal blade. Place leeks in work bowl and pulse to chop, about 10 pulses.

In a medium skillet, melt 1 tablespoon of the butter. Add the leeks, and cook over low

heat for 20 to 25 minutes until they are light caramel in color. Remove from the heat and

allow to cool.

Wipe out work bowl to dry. Add the bread to the work bowl and pulse to achieve coarse

crumbs, about 20 to 25 pulses. With the machine running, drop the remaining butter

down the small feed tube and process until the crumbs are medium and the butter is

evenly distributed, about 30 seconds. Remove and reserve. With the machine running,

drop the Parmesan down the small feed tube and process to chop  nely, 10 to 15

seconds; leave in work bowl.

Insert the shredding disc; shred the Gruyère using medium pressure. Add one half cup of

the cheeses to the breadcrumb mixture, reserve. Remove and reserve the

remaining cheeses.

Insert the slicing disc. Use medium pressure to slice the potatoes. Neatly layer

⁄



of the

potato slices in the bottom of the casserole. Top with half of the grated cheeses and half

of the cooled caramelized leeks. Repeat, ending with a layer of the potatoes.

1 2 ... 50 51 52 53 54 55 56 57 58 59 60 ... 72 73

Commentaires sur ces manuels

Pas de commentaire

Cuisinart DLC-2009CHB Instructions d'exploitation Page 55

Commentaires sur ces manuels

Produits connexes et manuels pour Mixeurs Cuisinart DLC-2009CHB