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350°F (180ºC). Allow to reduce slightly.
Cool no more than 8 minutes.
Nutritional information per serving:
Sides
Garlic-Rosemary Beans
These are delicious served alongside lamb
chops. You can also purée them in a food
processor to make a white bean dip to
serve with a crudités platter.*
Settings: Brown/Sauté
Slow Cook
Makes about 6 cups (1.5L)
1
pound (450g) dried navy or cannellini
beans
1½
teaspoons (7ml) olive oil
6 to 8 garlic cloves, peeled and crushed
2
fresh rosemary sprigs
½
teaspoon (2ml) kosher salt
2½
cups (625ml) vegetable or chicken
broth,
low sodium
1. Put beans in a large bowl, cover with
room temperature water by 2 inches
(5cm). Soak overnight. Once soaked,
drain, rinse, and drain again.
2. Put the oil in the cooking pot of the
Multicooker set to Brown/Sauté at 350°F
(180ºC). Add the garlic. Sauté until the
garlic is golden and fragrant, about 1 to 2
minutes. Add the remaining ingredients.
Stir to combine, cover and switch to
Slow Cook on High for 2½ hours.
3. Once the time has expired, the unit
will automatically switch to Keep Warm.
Serve warm or at room temperature.
* If puréeing, more liquid (about ½ to 1
cup(125ml-250ml) may need to be added
when processing.
Macaroni & Cheese
We upped the creaminess factor in our
version of everyone's favorite comfort food.
Béchamel is the centerpiece of this ultimate
macaroni and cheese.
Settings: Brown/Sauté
Slow Cook
Makes about 6 servings
4
tablespoons (60ml) unsalted butter
¼
cup (60ml) unbleached, all-purpose
flour
3
cups (750ml) whole milk
½
teaspoon (2.5ml) kosher salt
¼
teaspoon (1ml) freshly ground black
pepper
pinch ground nutmeg
¼
teaspoon (1ml) dried mustard
powder
6
ounces (175g) various shredded
cheeses (such as Cheddar and/or
fontina)
2
ounces (60g) grated Parmesan
½
pound (225g) macaroni, par-cooked
(see package instructions and cook
half of the suggested time), reserved
1. Put the butter into the cooking pot of
the Multicooker set to Brown/Sauté at
300°F (150ºC). Once butter has melted,
stir in the flour and cook, stirring often,
for about 4 to 5 minutes or until mixture
is lightly browned and thickened.
2. Gradually whisk in the milk, salt,
pepper, nutmeg and dried mustard using
a nonstick whisk. Raise heat to 325°F
(160ºC) to bring the mixture to a boil.
Stirring constantly, cook about 2 to 3
minutes or so, until thickened.
3. Once the white sauce has thickened,
stir in the cheeses and mix until melted.
4. Stir in the macaroni until well mixed
and cover.
5. Switch the unit to Slow Cook on Low
for 2 hours.
6. Once time has expired, the unit will
automatically switch to Keep Warm.
Serve immediately, garnished with
toasted breadcrumbs if desired.
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