24
Preheat oven to 400°F and butter an 2-quart bak-
ing dish. Process cheese with metal blade until it
is finely grated. Reserve. With machine running,
drop garlic and onion through feed tube and pro-
cess until finely chopped. Put garlic/onion mixture
in a medium saucepan with milk, salt and pepper.
Insert shredding disc and shred potatoes, one at
a time, using firm pressure on pusher. Add shred-
ded potatoes to saucepan and bring mixture to a
boil over medium-high heat, stirring continuously
to prevent scorching.
Spread potato mixture in prepared baking dish
and sprinkle with reserved cheese. Bake for 25
minutes, or until potatoes are tender and cheese is
golden. Let stand for 10 minutes before serving.
Shredded Carrots and
Zucchini
Because shredded vegetables cook so quickly,
all their natural flavor and crispness are preserved.
Yield: 4 servings
3
medium carrots, peeled
2 medium
zucchini
1
⁄
4
cup unsalted butter
Kosher
salt
Freshly ground black pepper, to taste
1
⁄
2
teaspoon chopped fresh tarragon (or
1
⁄
4
teaspoon dried)
Cut carrots and zucchini to fit feed tube horizon-
tally. Process with shredding disc.
Melt butter in large skillet over medium-high heat.
Add shredded vegetables, salt and pepper. Cover
and cook until crisp, about 2 or 3 minutes.
Season with tarragon.
SALADS
Sliced Tomatoes on
Shredded Lettuce
You can prepare all the elements of this salad in
the work bowl.
Yield: 6 servings
1
⁄
4
cup loosely packed parsley leaves
1
medium shallot, peeled
1
1
⁄
2
tablespoons red wine vinegar
4
1
⁄
2
tablespoons vegetable oil
1
⁄
2
teaspoon Dijon mustard
1
⁄
2
teaspoon granulated sugar
1
⁄
2
teaspoon kosher salt
Freshly ground black pepper
4 fi rm, ripe, medium tomatoes,
cored and cut fl at at ends
1
medium head romaine lettuce, washed
Use metal blade to finely chop parsley and shallot.
Add vinegar, oil, mustard, sugar, salt and pepper
through the feed tube while the machine is run-
ning. Leave in work bowl. Remove metal blade
and insert standard slicing disc. Slice tomatoes,
using light pressure.
Cut lettuce into sections to fit feed tube. Use slic-
ing disc with medium pressure.
Transfer contents of work bowl to platter, arrang-
ing tomatoes over lettuce in an attractive pattern.
TIP:
When preparing a meal, make the dishes
with the least amount of wet ingredients first.
In many cases, wiping the work bowl with a paper
towel between recipes is sufficient.
Summary of Contents for PRO CUSTOM 11 DLC-8S
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