Viking VCSO210SS Convection Cookbook - Page 43

Orange Carrots Low Sodium Steamed carrots somehow seem sweeter than boiled. Just a whisper of orange and a little sweetener brighten the flavor. And, the kids will eat these. Makes 6 servings 4 large carrots (approximately 1 pound) peeled and cut in ¼-inch slices or 1 pound baby carrots 2 tablespoons butter or margarine 1 tablespoon grated orange peel 1 teaspoon sugar of equivalent artificial sweetener Place carrot slices in steam basket on the high rack in the baking tray. Place all on the upper level. Touch Steam and then program the oven for AUTO, VEGETABLES, MEDIUM COOKING and 4 servings. Press START. While carrots are steaming, in serving bowl, combine remaining ingredients. Add steamed carrots to orange mixture. Toss to coat. Serve hot. Note: Steaming time is 23 minutes. Nutritional analysis per serving: Calories: 60 Cholesterol: 10 mg Fat: 4 g Sodium: 75 mg Carbohydrate: 7 g Protein: 1 g Savory Cauliflower Low Good Source Sodium of Fiber The Viking Combi Steam/Convect™ Oven steams a whole head of cauliflower to fork tender doneness. You top the cauliflower with buttered bread crumbs, shreds of golden Cheddar cheese and bright flecks of parsley for a glorious finish. Carry this beautiful vegetable proudly to the table on a pretty serving plate. Makes 6 servings 1 medium whole cauliflower (about 1½ pounds) 1⁄4 cup shredded Cheddar cheese 2 tablespoons butter, melted 1⁄4 cup fresh bread crumbs 1⁄4 teaspoon black pepper 1 tablespoon chopped fresh parsley Rinse cauliflower. Cut out core. Place in steam basket on the high rack in the baking tray. Put all on the lower level in the oven. Touch Steam and then program the oven for MANUAL, STEAM COOK and 25 minutes. Press START. While cauliflower is steaming, in medium bowl, combine remaining ingredients. Place cooked cauliflower on serving platter and quickly top with cheese mixture. Serve hot. Nutritional analysis per serving: Calories: 90 Cholesterol: 15 mg Fat: 6 g Sodium: 105 mg Carbohydrate: 7 g Protein: 4 g 31