Manual Cuisinart TCS 60 (page 14 of 24) (English)

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SWEET POTATOES WITH FENNEL

Sweet potatoes are a good source of vitamins A & C,

and beta carotene.

Makes 6 servings

Preparation: 10 – 15 minutes + 18 minutes steaming time

6 green onions, trimmed and chopped*

12 ounces fresh fennel, trimmed and thickly sliced

(1/2-inch)*, fronds reserved for garnish

1-1/2 pounds sweet potatoes, cut into 3/4-inch wedges

kosher salt and freshly ground pepper to taste

Arrange the wedged sweet potatoes in the large steamer tray.

Steam for 12 – 15 minutes. Turn off and let sit one minute. Add

the fennel to the steamer with the sweet potatoes; steam for an

additional 8 – 10 minutes. Turn off the steamer and let sit one

minute. Transfer the steamed sweet potatoes and fennel to a

bowl. Add the reserved green onions. Season to taste with

kosher salt and freshly ground pepper. Garnish with reserved

fennel fronds to serve.

*May be done in the Cuisinart

food processor. Use metal blade

to chop the green onions, and the thick (6 or 8 mm) slicing disc

to slice the fennel.

Nutritional analysis per serving:

Calories 213 (3% from fat) • carbo. 49g • prot. 4g • fat 1g •

sat.fat 0g • chol. 0 mg • sod. 70g • fiber 6g

WHITE AND SWEET POTATO SALAD WITH DILL DRESSING

White and sweet potatoes combine to make this salad appealing

to the eye and to the palate.

Makes sixteen 1/2-cup servings

Preparation: about 20 minutes + 20 minutes steaming time

1-1/2 pounds new red or white potatoes, peeled if desired,

cut into 1-inch wedges

1-1/2 pounds sweet potatoes, peeled, quartered length-

wise, then cut into 1-inch lengths

3 ribs celery, thinly sliced *

1/2 pound snow peas, trimmed and thinly sliced *

1 shallot (1-1/2 ounces), peeled, cut into 1-inch pieces

1/2 cup fresh dill weed, fairly tightly packed

1-1/2 tablespoons Dijon mustard

1/4 cup white balsamic or white wine vinegar

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 cup extra virgin olive oil

Fresh dill sprigs for garnish

Place the white potatoes in the large steamer tray. Place the

sweet potatoes in the second steamer tray. Fill the water

reservoir and assemble the steamer. Steam the potatoes for

18 – 22 minutes, until tender.

While the potatoes are steaming, prepare the dressing.

In a Cuisinart

blender or food processor fitted with the metal

blade, pulse to chop the shallot finely. Add the dill weed,

mustard, vinegar, kosher salt and pepper. Process to combine;

then with the machine running, add the olive oil in a slow

steady stream. Remove and reserve.

Turn off the steamer and unplug; let sit for 1 minute. Transfer

the potatoes to a large bowl. Toss with half the dressing. If the

salad is to be served warm, add the sliced vegetables and

remaining dressing to taste. If the salad is to be served cold,

cover and refrigerate the potato mixture and sliced vegetables

separately. About 20 – 30 minutes before serving, remove from

the refrigerator, add the sliced vegetables and dressing to

taste, and toss gently to combine. Garnish with sprigs of

fresh dill.

*May use 2 or 3 mm slicing disc of Cuisinart

food processor

for slicing.

Nutritional analysis per 1/2 cup serving:

Calories 159 (42% from fat) • carbo. 21g • prot. 2g • fat 7g •

sat. fat 1g • chol. 0mg • sod. 111mg • fiber 2g

01CU13171 TCS-60 IB 6/30/03 4:55 PM Page 14

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Cuisinart TCS 60 Manual

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