Shredded Brussels Sprouts - Cuisinart Elite Collection MFP-107C Series Instruction Booklet

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 (750ml)
1. Put the oil in a large skillet set over medium/medium-
3 tablespoons (45ml) olive oil
2. Insert the slicing disc into the work bowl of the food
1 pound (500g) brussels
sprouts, trimmed
½ teaspoon (2ml) kosher salt
2 pinches freshly ground
black pepper
3. Add the remaining ingredients and toss to combine.
½ teaspoon (2ml) grated
lemon zest
1½ teaspoons (7ml) fresh
lemon juice
Nutritional information per serving [½ cup (125ml)]:
2 pinches crushed red
Calories 93 (63% from fat)
pepper (optional)
sat. fat 1g
shredded parmesan
(optional)
SOUPS/SALADS/SIDES
44
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 (7.5cm) cakes
1. Insert the chopping blade into the work bowl of the
food processor. Add the parsley and finely chop, 3 to 4
tablespoon (15ml) fresh
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 feed
medium russet potato,
tube (trim to fit as needed), shred the potato, zucchini,
peeled and cut to fit the
feed tube
carrot and onion. Squeeze all excess liquid out of
small zucchini, trimmed
vegetables by wrapping up in a clean towel and gently
small to medium carrot,
wringing. Transfer all to a large mixing bowl. Add the
peeled
salt, pepper and flour and gently mix to fully combine.
small onion, peeled
gradually add the beaten egg until the mixture just
teaspoon (5ml) kosher salt
holds together. You do not want the mixture to be too
teaspoon (1ml) freshly
wet or the final cakes will be too dense.
ground black pepper
2. Put the oil into a large skillet set over medium-high
tablespoons (30ml)
unbleached, all-purpose heat. When hot, drop pancake mixture by scant ¼-cup
flour, or matzo meal
(60ml) spoonfuls evenly spaced in pan. Press down on
large egg, lightly beaten
top to flatten to about ¼-inch (0.6cm) thickness. Cook
(may not need entire egg)
about 4 to 6 minutes on each side or until crispy and
tablespoons (30ml)
light brown. Repeat adding oil as needed, until all
grapeseed or vegetable
mixture has been cooked off. keep warm on a baking
oil, plus more as needed
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