Cuisinart DLC-XPBC Instruction and Recipe Booklet - Page 32

Over medium heat, melt 2 tablespoons of the butter in a Cuisinart® 3-quart sauté pan. Add the chopped garlic and onions and the drained, sliced leeks; cook until tender and wilted, about 5 minutes. Stir in the vegetable broth, herbs, salt, and pepper; bring to a boil, then reduce the heat and simmer for 3 minutes. Drain, reserving the vegetables and broth separately. Insert the 4 mm slicing disc. Slice the russet potatoes using firm pressure; remove and reserve. Slice the sweet potatoes using firm pressure; remove and reserve. Arrange half the sliced russet potatoes in the prepared pan; top with half the sliced sweet potatoes; distribute half the leek/onion mixture over the sweet potatoes, and sprinkle with the remaining Parmesan cheese. Repeat the layers, ending with sweet potatoes. Pour the reserved broth over the potatoes. Top evenly with the buttered crumb and cheese mixture. Cover with a sheet of foil that has been coated with cooking spray and bake in the preheated oven for 45 minutes. Uncover and continue to bake until the potatoes are tender, 20 - 30 minutes longer. Let the potatoes rest for 10 - 15 minutes before serving. Note: If you wish to prepare this dish ahead, blanch both types of potatoes separately for 3 minutes in boiling water to which 1 teaspoon of vinegar has been added; this will prevent them from darkening. Nutritional analysis per serving: Calories 226 (23% from fat) • carbo. 38g • pro. 7g • fat 6g • sat. fat 1g • chol. 13mg • sod. 488mg • fiber 4g 1 small green bell pepper, cored and seeded, cut in quarters 8 ounces carrots, cut to fit the feed tube horizontally 1 small red onion, peeled, cut in 1-inch pieces 1 clove garlic, peeled 1 cup mayonnaise, p. 34 1/2 cup drained fat-free plain yogurt * 1/4-1/3 cup granulated sugar, to taste 2 tablespoons cider vinegar 1/2 tablespoon Tabasco® 2 teaspoons kosher salt 1/2 teaspoon cumin 1/2 teaspoon freshly ground black pepper Insert the 2 mm slicing disc. Arrange the cabbages in the large feed tube, cut side down; use medium pressure to slice. Transfer to a large bowl. Arrange the peppers in the large feed tube; use light pressure to slice. Insert the shredding disc. Arrange the carrots in the feed tube horizontally; use medium pressure to shred. Transfer the vegetables to the bowl with the cabbage; toss to combine. Insert the metal blade. Chop the onion, 5-10 seconds. Add the chopped onion to the bowl of vegetables. With the machine running, drop the garlic through the feed tube; process 5 seconds to chop. Scrape the work bowl. Add the mayonnaise, drained yogurt, sugar, vinegar, Tabasco®, salt, cumin, and pepper to the work bowl. Process until smooth and creamy, 15-20 seconds. Pour the dressing over the vegetables in the bowl and mix well to combine. Allow to sit, refrigerated, for 30-60 minutes before serving to allow the flavors to blend. SPICY COLESLAW Yield: 3 pounds - twelve 4-ounce servings Preparation: 15-20 minutes Coleslaw may be made up to 1 day ahead, covered and refrigerated. As with all products containing mayonnaise, follow safe food handling and refrigeration procedures for storing and serving. 1-1/2 pounds green cabbage, cored, cut to fit large feed tube 3/4 pound red cabbage, cored, cut to fit large feed tube 1 small red bell pepper, cored and seeded, cut in quarters * To drain yogurt, place yogurt (without gelatin in the ingredients) in a yogurt strainer or strainer lined with a coffee filter and allow the liquid (whey) to drain out. After about 12 hours, the yogurt will be thickened and reduced in volume by about half. It may 31