MAGIMIX Le Duo Plus XL, Instructions For Use Manual

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62
Serves 6
1 small Hokkaido squash
5 carrots
2 potatoes
1 orange
Chicken stock
100ml single cream
10g butter
Ground cinnamon
Ground ginger
Salt & pepper
Wash and peel the potatoes, carrots and squash.
Slice the vegetables with veg cutter attachment, using
the 4-mm slicer (remember to empty the midi bowl
regularly).
Cook the vegetables in a little chicken stock (the liquid
should just cover the vegetables) for approximatley
25 minutes. Process in the Smoothie
m
ix
with the
peeled orange.
Add the single cream and butter, and season with the
spices (including salt and pepper). Serve hot.
Spicy Cream of Chestnut Squash
with Orange & Carrot
Preparation: 10 min • Cooking: 25 min
AUTUMN
4-mm
Serves 6
6 chicory heads
½ fennel bulb
250g smoked salmon
250g goat’s
cheese
1 orange
Cider vinegar
Olive oil
Wash the chicory briefly under the tap, discard any
damaged leaves and cut out the bitter core with a
pointed knife.
Using the veg cutter attachment, slice the chicory with
the 4-mm slicing disc and the fennel with the 2-mm
one.
Arrange in a serving dish.
Cut the salmon and goat’s cheese into slivers and
arrange on top of the salad.
Juice the orange in the citrus press.
Combine the juice with the cider vinegar and olive oil
to make a dressing.
Sprinkle this vinaigrette over the salad.
Chicory & Fennel Salad
with Orange Vinaigrette
Preparation: 5 min
4-mm 2-mm