Spring Bacon Succotash; Gratin Dauphinois; Roasted Winter Vegetables - NuWave Pro Plus Manual And Cookbok

Roasted Winter Vegetables

Serves: 8-10
1 medium butternut squash,
peeled & diced
2 medium red beets, scrubbed,
peeled & diced
2 pounds baby potatoes, scrubbed &
halved
2 large onions, cut into 1-inch wedges
½ cup olive oil
Kosher salt and freshly ground black
pepper to taste
1 pound Brussels sprouts,
trimmed & halved
2 large parsnips, peeled & cut into
1-inch pieces
1 tablespoon finely chopped rosemary
1 tablespoon finely chopped thyme
1 tablespoon paprika
2 tablespoon parsley
Directions:
1. Mix all vegetables together in large
bowl and toss with oil and seasoning.
2. Transfer vegetables directly to liner
pan and roast at 350°F for 50 minutes.
Tip: Beets can bleed into other
vegetables. If you want to prevent this,
mix the beets in a separate bowl and add
them to the edges of the liner pan
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Spring Bacon Succotash

Serves: 4-6
1 slice thick-cut bacon, diced
3 tablespoons butter, divided
¼ cup shallots, diced
2½ cups corn, fresh off the cob
1½ cups lima beans, drained
¼ cup vegetable stock
¼ cup heavy cream
3 sprigs thyme, tied together with
butchers twine
¼ tomato, diced
Salt and pepper to taste
Directions:
1. Mix all ingredients together and
transfer directly to liner pan.
2. Cook at 350°F for 6 minutes.
3. Stir succotash and cook at 350°F
for additional 6 minutes.
4. Season with salt and pepper to
taste and serve.
Tip: Fresh lima beans yield a better
flavor, but frozen lima beans can be
used as well.

Gratin Dauphinois

Serves: 6
6 cups small red potatoes, washed
and thinly sliced
½ cup white onion, finely diced
2 cloves garlic, finely minced
4 tablespoons butter
½ cup Parmesan cheese, shredded
½ cup heavy cream
3 tablespoons fresh parsley,
finely chopped
Salt & pepper to taste
Directions:
1. Wash, slice, and place potatoes in
bowl.
2. Add onion and cheese to potatoes.
3. In 10-inch baking pan, layer potato
mixture so that entire baking pan is
covered.
4. In sauce pan, heat butter, cream,
salt and pepper; pour mixture over
potatoes.
5. Gently shake baking pan to release
any bubbles.
6. Place pan on 1-inch rack and cook
at 350°F for 35-45 minutes.
7. Let pan sit for 2 minutes inside
dome.
Tip: Substitute fresh parsley with 1½
tablespoons dried parsley.
Tip: If necessary, cover the dish with
foil towards the end of the cooking
process to prevent overbrowning.
Tip: Change the flavor by adding
nutmeg and grated Gruyere
cheese.
Eggplant, Zucchini & Tomato
Tian
Serves: 6
½ cup fresh or dry breadcrumbs
½ cup Parmesan cheese, grated
2 tablespoons flat leaf parsley
1½ teaspoons fresh oregano,
chopped
2 cloves garlic
1 small Japanese eggplant, cut
diagonally into ¼-inch slices
2 medium zucchinis, cut diagonally
into ¼-inch thick slices
2 large plum tomatoes cut into
¼–inch slices
1½ tablespoons extra-virgin olive oil,
divided
¼ teaspoon kosher salt
¼ teaspoon black pepper
¼ cup vegetable stock or chicken
Directions:
1. In blender, blend breadcrumbs,
cheese, garlic and herbs.
2. Layer eggplant, zucchini and
tomatoes in tian.
3. Top with bread crumb mixture.
4. Pour stock over bread topping.
5. Bake at 300°F on 1-inch rack
for 20 minutes.
Tip: Tian is a French word referring
to a shallow cooking vessel. A
glass, ceramic or silicone baking
dish can also work well for this
recipe.
Tip: Try to find eggplant, zucchinis,
and plum tomatoes that all have
the same diameter. This makes it
easy to layer them in an even
circle in the Tian.
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