KitchenAid PRO LINE KPFP850 series Use And Care Manual page 57

InlargeDutch ovenor stockpot overhighheat, a ddbroth,water, p orkhocks, onion,
1 celery r ib,garlic, b ayleaves, _A teaspoon t hyme, a ndpepper. Bring to a boil.Reduce h eat,
cover, andsimmer 1 _A hours.
Meanwhile, position multipurpose blade in workbowl.Addleeks. P ulse 5 to 6 times, a bout
1 second e ach time,or untilchopped. Exchange multipurpose blade for4 mmslicing disc.
Addparsnips, carrots, andremaining 1 ribcelery i n batches, cuttingto fit feedtubeif
necessary. Process to slice. I n large saucepan or Dutch oven overmedium heat,heat o il.
Addvegetable mixture. Cook andstir8 to 10 minutes, or untilcrisp-tender. Setaside.
Position c hef'sbowland4 mmslicing discinworkbowl.Addsquash, rutabaga, and
turnips in batches, cutting to fit feedtube.Process to slice. S etaside
Exchange slicing discfor4 mmshredding d iscin workbowl.Addpotatoes. Process to
shred. S etaside.
Remove porkhocks frombroth.Remove meat, c utintosmall p ieces, andsetaside. Strain
broth; s kimfatfrombroth,if desired.
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6 cups chicken broth
1V, cups water
2 2V, pounds smokedpork hocks
1 medium onion, cut
into quarters
2 large ribs celery, cut into
ZM-inch pieces, divided
3 cloves garlic, peeled
and quartered
2 bay leaves
1V, teaspoons thyme, divided
V, teaspoon black pepper
2 medium leeks, white part
only, cut into l-inch pieces
4 parsnips, peeled
3 large carrots, peeled
V, cup ofive oil
1 small (about 1 lb.) butternut
squash, peeled, seeded, and
cut into quarters lengthwise
1 medium (about 1 lb.)
rutabaga, peeled and cut into
2-inch pieces
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