Cuisinart Cook and Hold Spécifications télécharger pdf (Page 38)

7

Rich Veggie Stock

This stock makes a delicious base for

all soups and sauces.

Setting: Slow Cook

Makes about 8 cups

1 large onion, peeled and cut into

eighths

1 large leek, root end trimmed,

washed well and cut into 2-inch

pieces

1 small parsnip, peeled and cut into

2-inch pieces

1 plum tomato, cut into quarters

2 medium carrots, peeled and cut into

2-inch pieces

2 medium celery stalks, cut into

2-inch pieces

1 large handful fresh Italian parsley

1 small sprig fresh thyme

1 large garlic clove, peeled and

crushed

½ teaspoon black peppercorns

8 cups water

1. Put all ingredients into the cooking pot of

the Multicooker.

2. Cover and set to Slow Cook on Simmer

for 10 hours.

3. Once unit switches to Keep Warm, strain

stock, discarding solids. Use immediately

or cool and store in the refrigerator or

freezer.*

* Stock will keep up to one week in the

refrigerator or two months in the freezer.

Nutritional information per serving (½ cup):

Calories 27 (5% from fat) • carb. 6g • pro. 1g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 23mg

• calc. 29mg • fiber 2g

Garden Vegetable

Sauce

This versatile sauce freezes well, so you can

always have some on hand.

Settings: Brown/Sauté

Slow Cook

Makes about 8 cups

1 tablespoon olive oil

1 medium onion, peeled and cut into

½-inch pieces

2 medium carrots, peeled and cut into

½-inch pieces

1 cup ½-inch cubed eggplant (not

peeled)

1 medium celery stalk, cut into ½-inch

pieces

2 garlic cloves, peeled and smashed

1½ teaspoons kosher salt, divided

1½ teaspoons dried oregano

1½ teaspoons dried basil

4 roasted red bell peppers, cut into

1-inch pieces

½ cup dry white wine

4 cans (15.5-ounces, each) diced

tomatoes, strained, reserving 1 cup

of the juice

1 tablespoon tomato paste

¼ teaspoon freshly ground black

pepper

2 tablespoons granulated sugar

1. Put the oil into the cooking pot of the

Multicooker, set to Brown/Sauté at 350°F.

Once preheated, add the onion, carrots,

eggplant, celery, garlic and ½ teaspoon of

the salt. Sauté ingredients until softened,

about 8 to 10 minutes.

2. Add the oregano, basil, red peppers and

wine. Cook until the wine is reduced by at

least half. Add tomatoes with the 1 cup of

reserved juice, tomato paste, remaining

salt, pepper and sugar. Bring to a boil,

cover and switch to Slow Cook on Low for

3 hours.

3. Once the 3 hours expire, the unit will

automatically switch to Keep Warm.

If you want to serve as a more ragout-style

sauce, you can serve as is over thick cut

noodles. If you want a smoother sauce,

transfer to a blender in batches, and blend

to desired consistency.

Nutritional information per serving (½ cup):

Calories 52 (15% from fat) • carb. 9g • pro. 1g

• fat 1g • sat. fat 0g • chol. 0mg • sod. 440mg

• calc. 27mg • fiber 2g

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