Cuisinart CSSC-400C Instruction And Recipe Booklet page 26

Glazed Onions & Carrots
with Fruit & Nuts
Makes 8 servings
cooking spray
2 pounds (1 kg) frozen whole pearl
onions, defrosted and drained
1 pound (500 g) baby carrots
1 cup (250 ml) raisins
1 cup (250 ml) dried apricots,
quartered
½ cup (125 ml) dry sherry
4 tablespoons (60 ml) butter, melted
Lightly coat the ceramic pot of a Cuisinart
Place onions, carrots, raisins, and apricots in pot. Combine sherry, butter and honey;
pour over the vegetable mixture. Season with
mix thoroughly.
Cover and cook on Low for 6 hours using the Timer function. Slow Cooker will
automatically switch to Warm.
One hour before serving, add toasted nuts and stir; replace cover. Slow cook to heat
nuts, about 15 to 20 minutes.
Garnish with remaining ¹⁄ ³ cup (75 ml) parsley.
Nutritional information per serving:
Calories 369 (35% from fat) • carb. 58g • pro. 4g • fat 16g • sat. fat 4g
• chol. 16mg • sod. 390mg • calc. 77mg • fi ber 7g
½ cup (125 ml) honey
²⁄ ³ cup (150 ml) chopped parsley,
divided
½ teaspoon (2 ml) kosher salt
½ teaspoon (2 ml) freshly ground
pepper
1 cup (250 ml) pecans
(or other nuts) lightly toasted
®
Slow Cooker with cooking spray.
¹⁄ ³
cup (75 ml) parsley, salt and pepper;
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Ratatouille
Makes 6 cups (1.5 L)
12 ounces (340 g) eggplant,
cut into ½-inch (1.25 cm) dice
1 teaspoon (5 ml) kosher salt,
divided
¾ pound (375 g) zucchini, cut into
½-inch (1.25 cm) half moons
¾ pound (375 g) yellow summer
squash, cut into ½-inch
(1.25 cm) dice
1 small red bell pepper, cored,
seeded and cut into ½-inch
(1.25 cm) dice
1 small yellow pepper, cored,
seeded and cut into ½-inch
(1.25 cm) dice
1½-2 cups (375-500 ml) diced
tomatoes, fresh or
canned, juices drained
Place eggplant in a colander over a plate or in the sink. Sprinkle with ½ teaspoon
(2 ml) salt; toss to combine. Let rest at least 45 minutes. Rinse well to remove salt;
dry thoroughly with a towel.
Combine zucchini, yellow squash, peppers, tomatoes, tomato purée, onions, garlic,
sun-dried tomatoes, parsley, basil, herbes de Provence, and pepper in the ceramic
®
pot of a Cuisinart Slow Cooker. Drizzle with olive oil. Cover and cook on Low for 5
hours using Timer function; cooker will automatically switch to Warm until ready to
serve.
Nutritional information per ¾-cup (175 ml) serving:
Calories 92 (24% from fat) • carb. 17g • pro. 3g • fat 3g • sat. fat 0g
• chol. 0mg . sod. 287mg • calc. 50mg • fi ber 5g
½ cup (125 ml) tomato purée
(salt-free if available)
1 cup (250 ml) chopped onion
1 tablespoon (15 ml)
chopped garlic
¼ cup (50 ml) sun-dried tomatoes,
not oil-packed, cut into slivers
2 tablespoons (30 ml)
chopped fresh parsley
1 teaspoon (5 ml) dried basil
1 teaspoon (5 ml) herbs de
Provence
½ teaspoon (2 ml) freshly
ground pepper
2 tablespoons (30 ml) extra virgin
olive oil
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