Cuisinart DLC 8S DLC-8S Manual - Page 37

35 Shredded Carrots and Zucchini Because shredded vegetables cook so quickly, all their natural flavor and crispness is preserved. I N G R E D I E N T S 3 medium carrots, peeled 2 medium zucchini 1/4 cup unsalted butter Salt Freshly ground black pepper to taste 1/2 teaspoon chopped fresh tarragon or 1/4 tsp. dried Cut carrots and zucchini to fit feed tube horizontally. Process with shredding disc. Melt butter in large skillet over medium-high heat. Add shredded vegetables, salt and pepper. Cover and cook until crisp, about 2 or 3 minutes. Season with tarragon. Yield 4 servings. Sliced Tomatoes on Shredded Lettuce You can prepare all the elements of this salad in the work bowl. 1/4 1 1 - 1 / 2 4 - 1 / 2 1/2 1/2 1/2 4 1 I N G R E D I E N T S cup parsley leaves, loosely packed medium shallot, peeled tablespoons red-wine vinegar tablespoons safflower oil teaspoon Dijon-style mustard teaspoon sugar teaspoon salt Freshly ground black pepper firm, ripe, medium tomatoes, cored and cut flat at ends medium head romaine lettuce, washed Use metal blade to finely chop parsley and shallots. Add oil, vinegar, mustard, salt and sugar through the feed tube while the machine is running. Leave in work bowl. Remove metal blade and insert standard slicing disc. Slice tomatoes, using light pressure. Cut lettuce into sections to fit feed tube. Insert standardslicing disc and slice lettuce, using medium pre s s u re. Transfer contents of work bowl to platter, arranging tomatoes over lettuce in an attractive pattern. Yield 6 servings. TIP: When preparing a meal, make the dishes with the least amount of wet ingredients first. In many cases, wiping the bowl with a paper towel between recipes is sufficient.