Cuisinart CPC-600 Series Instruction Booklet page 18

may that juices
vegetables reserved
pot cooking the
reserve. and pot
vegetable the of
stock. chicken
the in Stir half.
translucent. are shallots
to 2 for Cook Provence.
carrot, shallot,
Turn browned. nicely
for Cook mushrooms.
pot cooking the to
browned.
and platter a to
5 to 3 about side,
pot the to shanks
is oil the When
Cuisinart the of pot
™
the of tablespoon 1
off shaking flour,
veal Dust pepper.
salt the of teaspoon
or broth chicken
(dry, halves tomato
vermouth or wine
Provence de herbes
celery
carrot
shallot
cleaned mushrooms,
oil olive virgin
with tied thick,
1¼ about cross-cut
12 to 10 about shanks,
black ground
divided salt,
flour all-purpose
servings
Tomatoes
Mushrooms
with Shanks
135mg fiber
721mg sod. • 135mg
any add and veal the
the Spoon layers.
in shanks veal the Arrange
cooking the from
thirds two about Remove
and tomatoes sun-dried
by reduce and wine
the until minutes,
de herbes and
the Add Sauté. Select
until minutes
the add hot, when
oil olive remaining the
are all until continue
Remove side. per minutes
each on well brown
veal the of 2 add
Cooker. Pressure
cooking the to
add and Browning
seasoned with
the of teaspoon
1 with flour Combine
stock
low-sodium cup
packed) oil not
sun-dried cup
white dry cup
tablespoon
chopped cup
chopped cup
chopped cup
quartered and
cremini ounces
extra tablespoons
twine* butcher's
1½-inches to
each, ounces
veal meaty
divided pepper,
freshly teaspoon
kosher teaspoons
unbleached cup
6 Makes
Sun-Dried
Veal
• 50mg calc. •
chol. • 3g fat sat. • 11g
27
over
40g pro.
2 in
mixture
serve and
Add
to roast
3
to 5
celery
and
off.
Select
several
not care
and
solids purée
Add
cover
disperse.
and
tilting carefully,
hot,
When
Electric
Pressure
oil olive
When
Select
important
excess. set pounds,
shanks before
½ and 10 for
place. in
the arrange
the Place
¹⁄ ³ the to stock
Add
minutes
½
remaining
½
garlic, celery,
1
Sauté
¼
15 to 10
the add
½
Cuisinart
½
™
remaining
12
2
flour
intervals.
roast the
the over
overhangs
6
the over
the of cup
1
of center
2
an leaving
½
side
whisk.
the of
&
2 remaining
all and
of tablespoons
Let sage.
about
until
each tablespoon
2 with garlic
fat •
• 13g carb. • fat) from
serving: per information
slices thick ½-inch
the for enough long
About thickened. slightly
mixture stock/flour
pot. cooking nonstick
taking smooth, until
carefully to blender
and platter a on place
to steam allow
lid remove
off. Turn pressure.
Natural use sounds,
overcooked). be not
is weight the – minutes
3.30 weighs roast
weight roast (the pound
timer set and Pressure
lid lock and Cover
and pot cooking
wine. the with
chicken of cup
translucent. becomes
3 to 2 for Cook
and mixture, mushroom
carrot, onion,
Select reserve. and
about sides, all on
hot, When Cooker.
the of pot cooking
the heat and
seasoned the with
one-inch at twine
tie and roll then mixture,
prosciutto of lengths
the where prosciutto
mixture mushroom
¼ but all Arrange
the of sides opposite
prosciutto, with
cut surface, work on
a with stir and broth/stock
cup 1 with flour the
Combine reserve.
salt the of teaspoon
3 Combine
remaining in Stir
liquid, all up given
skillet, 12-inch in oil
½ in sage
and shallots,
(32% 325 Calories
Nutritional
sauce. with
into roast Slice
slicing. before rest
just minutes, 10
until simmer
the Add Simmer.
the scratch to
pot cooking in
hand a Use
foil. with loosely
roast, Remove
to you from away
drops, valve float
release to Release
beep audible
will roast that so
33 for timer
if i.e., stuffing,
per minutes
High Select
rack. the on roast
the in trivet/rack
along pot cooking
½ remaining the
onion the until
pan. the to salt
reserved
chopped add and
Remove minutes.
brown and roast
Pressure Electric
the in oil olive
Browning Select
mixture.
roast the Dust
butcher's with
mushroom
the Fold are.
the of center
cooked cooled
inches. 4 about
on overhang
side cut Line up.
roast veal Place
chicken
of tablespoons
pepper; the
½ with flour the
completely. cool
minutes. 20 to 15
have and browned
olive and butter
the of teaspoons
mushrooms, Cook