Fennel - Cuisinart FP-12DCS Instruction Booklet

BRUNCH
21
3g fiber | 26mg
| 3g fat | 2g pro.
serve. and accordingly,
parsley. reserved
additional an for heat
a For minutes. 8
25 to 20 about
Sauté thyme. and
the add melted,
over pan sauté large

fennel.

the slice
into cut and
sweet and white
into 6mm, to adjusted
bowl work remove
onions the Add reserve.
parsley, the Chop Processor.
work small the into
plus minutes,
great a
FENNEL WITH
& BREAKFAST
calc. | 179mg sod. | 9mg
| 20g carb. | fat) from
serving: per information
seasoning
and butter remaining
over toss and uncover
to 5 last the for pan
for occasionally, stirring
pepper salt, fennel,
has butter the Once
a into butter of
and 4mm to disc
potatoes sliced
the both Slice bowl.
assembly, disc
reserve.
pulses; 6 about
and remove
Food Cuisinart
®
blade chopping metal
cooking
10 time: preparation
dish.
make also could
HASH
chol. | 2g fat sat.
(26% 118 Calories
Nutritional
adjusting Taste,
with Toss
minutes. 5
hash, crisper
covering minutes,
vegetables,
potatoes, onion,
heat. medium
tablespoons 2 Put
slicing the Adjust
dice. ½-inch
Remove potatoes.
work large the
slicing the Insert
and assembly
chop, to pulse and
seconds; 15 about
the of bowl
small the Insert
for minutes 25
Approximate
cups 5 Makes
side dinner
dish this hash,
POTATO SWEET
THYME DRIED TEASPOON
PEPPER BLACK
FRESHLY TEASPOON
SALT KOSHER TEASPOON
DIVIDED
UNSALTED TABLESPOONS
BULB FENNEL
WELL
,
POTATOES SWEET
,
WELL SCRUBBED
G
OLD UKON
PIECES
,
INTO CUT ONION
PARSLEY FRESH
traditional on twist
AND
½
GROUND
½
¾
,
BUTTER
3
1
MEDIUM
SCRUBBED
½
POUND
POTATOES
Y 1
POUND
1-
INCH
1
SMALL
¼
CUP
A
WHITE