23
leaves and choose 30 of the nicest leaves. Pipe or spread a small
amount (2 teaspoons) of shrimp/cream cheese mixture onto bottom
half of leaves. Arrange on flat serving dish. Cover and refrigerate until
ready to serve. Sprinkle lightly with remaining reserved chopped
parsley just before serving.
Nutritional information per serving (one filled endive leaf):
Calories 27 (43% from fat) • carb. 2g • pro. 2g • fat 1g
• sat. fat 1g • chol. 15mg • sod. 41mg • calc. 33mg • fiber 2g
ROOT VEGETABLE GRATIN
Serves 8
cooking spray
1
1
⁄
2
cup heavy cream
2
cloves garlic, smashed
1
⁄
4
teaspoon dried rosemary
8
ounces red-skinned or Yukon gold potatoes, peeled,
cut to fit feed tube
4
ounces sweet potatoes, peeled, cut to fit feed tube
8
ounces yam, peeled, cut to fit feed tube
4
ounces parsnip, peeled
2
teaspoons kosher salt
1
teaspoon freshly ground pepper
Place all peeled vegetables in a bowl and submerge them in cold
water.
Preheat oven to 375°F. Lightly coat a 1
1
⁄
4
quart ovenproof baking dish
with cooking spray.
In a small saucepan, place cream, smashed garlic, and rosemary. Heat
the cream until it just barely boils (this is scalding). Reduce heat and
simmer for 10 minutes.
While cream simmers, insert the slicing disc into the work bowl.
Arrange root vegetables in feed tube. Press On, then High to slice the
vegetables, using medium pressure.
Arrange sliced vegetables in prepared dish by overlapping them
slightly in a circular pattern. Continue creating new layers of
vegetables until they are all used. Season each layer generously
with salt and pepper. Finish by pouring the warm cream over the
vegetables. Cover with a sheet of aluminum foil that has been lightly
coated with cooking spray. Place in middle of oven on a baking sheet
and bake for 45 minutes. Remove foil and continue baking for about
another 30 minutes until gratin is golden and bubbly. Remove from
oven and let rest 5-10 minutes. Serve hot.
Nutritional information per serving:
Calories 235 (62% from fat) • carb 21g • pro. 2g • fat 17g
• sat fat 10g • chol 61mg • sod 613mg • calc 46 mg • fiber 3g
POTATO PANCAKES
Makes eight 2-inch pancakes
12 ounces Yukon gold potatoes, peeled, cut to fit feed tube
2
ounces yellow onion
1
green onion (1 tablespoon chopped)
1
egg, lightly beaten
1
teaspoon kosher salt
2
tablespoon vegetable oil
Place the green onion in the work bowl of the fitted with the chopping
blade. Press On button and process on high until finely chopped.
Insert the shredding disc and place cover on work bowl. Place
potatoes in feed tube and shred using high speed. Continue with any
remaining potatoes and then the yellow onion. Transfer contents of
work bowl to a clean tea towel which has been laid out on the counter.
Over the sink or mixing bowl, use the tea towel to wring out as much
liquid as you can from the potatoes and onion. Transfer ingredients to
a mixing bowl. Add egg, salt, and pepper and mix well.
Place a nonstick 10-inch skillet over medium heat. Add the
vegetable oil. Form small pancakes with your hands, squeezing out
any remaining liquid. When the oil shimmers in the pan, add pancakes.
Cook approximately 3 minutes on each side until pancake is golden
brown or to your desired doneness.
Nutritional information per pancake:
Calories 76 (47% from fat) • carb 8g • pro 2g • fat 4g
• sat fat 1g • chol 27mg • sod 304mg• calc 9mg • fiber 1g
