Cuisinart Elite Collection MFP-108C Series Instruction Booklet And Recipe Booklet page 23

SHREDDED BRUSSELS SPROUTS
The sweetness of the brussels sprouts comes out nicely in this
simple side dish. For an upscale take on it, drizzle a small amount of
white truffle oil over the sprouts just before serving.
Makes about 3 cups (750 ml)
1. Put the oil in a large skillet set over medium/
3 TABLESPOONS (45 ML) OLIVE OIL
2. Insert the slicing disc into the work bowl of the food
1 POUND (500 G) BRUSSELS
SPROUTS, TRIMMED
½ TEASPOON (2 ML) KOSHER SALT
2 PINCHES FRESHLY GROUND
BLACK PEPPER
3. Add the remaining ingredients and toss to combine.
½ TEASPOON (2 ML) GRATED
LEMON ZEST
1½ TEASPOONS (7 ML) FRESH
LEMON JUICE
Nutritional information per serving [½ cup (125 ml)]:
2 PINCHES CRUSHED RED
Calories 93 (63% from fat)
PEPPER (OPTIONAL)
sat. fat 1g
SHREDDED PARMESAN
(OPTIONAL)
SOUPS/SALADS/SIDES
44
medium-low heat.
processor. Slice the brussels sprouts. Add to the pan
with the salt and pepper, and sauté until very tender,
about 20 to 25 minutes.
Sprinkle with a few pinches of shredded Parmesan if
desired. Serve immediately.
| | |
carb. 7g pro. 3g fat 7g
| | |
chol. 0mg sod. 209mg calc. 32mg
1
1
1
1
1
1
¼
2
|
fiber 3g
1
2
ZUCCHINI-CARROT-POTATO CAKES
A twist on the traditional potato latkes.
Makes ten to twelve 3-inch (7.5 cm) cakes
1. Insert the chopping blade into the work bowl of the
food processor. Add the parsley and finely chop, 3 to
TABLESPOON (15 ML) FRESH
4 pulses. Leaving the parsley in the bowl, remove the
ITALIAN PARSLEY, STEMS
chopping blade and replace with the shredding disc
DISCARDED
assembly. Laying the vegetables horizontally in the
MEDIUM RUSSET POTATO,
feed tube (trim to fit as needed), shred the potato,
PEELED AND CUT TO FIT THE
FEED TUBE
zucchini, carrot and onion. Squeeze all excess liquid
SMALL ZUCCHINI, TRIMMED
out of vegetables by wrapping up in a clean towel and
SMALL TO MEDIUM CARROT,
gently wringing. Transfer all to a large mixing bowl.
PEELED
Add the salt, pepper and flour and gently mix to fully
SMALL ONION, PEELED
combine. Gradually add the beaten egg until the
TEASPOON (5 ML) KOSHER SALT
mixture just holds together. You do not want the
TEASPOON (1 ML) FRESHLY
mixture to be too wet or the final cakes will be too
GROUND BLACK PEPPER
dense.
TABLESPOONS (30 ML)
UNBLEACHED, ALL-PURPOSE 2. Put the oil into a large skillet set over medium-high
FLOUR, OR MATZO MEAL
heat. When hot, drop pancake mixture by scant ¼-cup
LARGE EGG, LIGHTLY BEATEN
(60 ml) spoonfuls evenly spaced in pan. Press down on
(MAY NOT NEED ENTIRE EGG)
top to flatten to about ¼-inch (0.6 cm) thickness. Cook
TABLESPOONS (30 ML)
about 4 to 6 minutes on each side or until crispy and
GRAPESEED OR VEGETABLE OIL,
light brown. Repeat adding oil as needed, until all
PLUS MORE AS NEEDED
mixture has been cooked off. Keep warm on a baking
sheet lined with a rack in a 200ºF (95°C) oven.
3. Serve with warm applesauce, sour cream or crème
fraîche.
Nutritional information per cake:
Calories 48 (48% from fat)
|
sat. fat 0g
SOUPS/SALADS/SIDES
| | |
carb. 5g pro. 7g fat. 3g
| | |
chol. 12mg sod. 200mg calc. 9mg fiber 1g
45