Sunbeam HP3520 Instruction/Recipe Booklet page 17

Recipes continued
Potato Bake with Creamy Bacon Sauce
Serves 6-8
1 tablespoon olive oil
2 leeks, trimmed, washed, thinly sliced
175g bacon, diced
1.5kg potatoes (Sebago), peeled, thinly
sliced
2 cups pouring cream
1 tablespoon dijon mustard
¼ cup milk
Salt and freshly ground black pepper
¾ cup grated parmesan cheese
1. H eat oil in a large non-stick frying pan.
Cook leek and bacon for 2-3 minutes or
until leek is soft and bacon is slightly
browned.
2. P lace a third of potatoes in slow cooker.
layer with half the leek and bacon mixture.
Repeat, finishing with potatoes.
3. C ombine cream, mustard, milk, salt and
pepper in a jug. Pour over potatoes.
Sprinkle with cheese. Cover and cook on
HIGH for 3 hours. Stand for 30 minutes
before serving.
Balsamic Glazed Beetroots
Serves 6
4 bunches small beetroots (about 16)
2 tablespoons water
2 tablespoons balsamic vinegar
1 teaspoon dried mixed herbs
2 cloves garlic, crushed
1 tablespoon finely chopped dill
sour cream, to serve
1. w ash beetroots, peel and cut in halves or
quarters.
2. P lace beetroot, water, balsamic vinegar,
herbs and garlic in slow cooker.
3. C over and cook on HIGH for 3 hours.
4. S erve beetroot with juice, chopped dill and
sour cream.
15