KitchenAid KFP600 Instruction Manual - Page 59

ķ౞ĸ Oሑ NIሑOሑ N-ሑCHᇺEሑEሑSሑ E ሑ PIሑE 1 pastry crust (pg.89) 2 cloves garlic 2 large yellow onions, quartered lengthwise 1 small carrot 3 tablespoons margarine or butter 2 tablespoons allpurpose flour 1/2 teaspoon dried thyme 1/2 teaspoon salt 1/4 teaspoon black pepper 8 ounces reduced-fat or regular Swiss or Gruyere cheese Prepare (but do not bake) pastry crust as directed in recipe. Fit into 9-inch pie plate. Set aside. Position multipurpose blade in work bowl. With processor running, add garlic through feed tube. Process until chopped, about 5 to 10 seconds. Exchange multipurpose blade for 4 mm slicing disc. Add onions. Process to slice. Exchange slicing disc for reversible slicing/ shredding disc to shred. Add carrot. Process to shred. Melt margarine in large skillet over medium heat. Add garlic, onion, and carrot. Cook for 8 to 10 minutes, until tender. Add flour, thyme, salt, and pepper. Stir to coat. Set aside. Exchange reversible slicing/shredding disc for 4 mm shredding disc. Add cheese. Process to shred. Add to onion mixture. Stir to mix. Pour into prepared pie shell. Bake at 375˚F for 30 to 40 minutes, until crust is golden brown and filling is set. Yield: 6 servings. Per serving (filling and crust): About 514 cal, 17 g pro, 41 g car, 33 g fat, 12 mg chol, 518 mg sod. 59