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VEGETABLES
Baked vegetables
Favorite vegetables; salt; pepper; garlic; oil.
Wash and dry vegetables. Cut into large pieces. Pour 2-3
spoons of oil into a pot, add garlic, salt and pepper. Brown
vegetables and place them on the upper grate, leaving
spaces between each piece to enable hot air circulation.
Set the multi cooker to 260°C. When heated up, place the
grate with vegetables into the bowl and set the temperature
to 182°C. Set the timer to 30-45 minutes. Cooking time
depends on the type of vegetables and the size of pieces.
Potatoes baked in foil
Medium-sized washed young potatoes; butter; garlic; salt;
pepper.
Wash potatoes, cut into halves and dry with paper towel.
Place on aluminum foil. Add butter in the middle of each
potato and sprinkle with garlic, salt and pepper. Wrap pota-
toes in foil.
Place on the upper grate. Set the multi cooker to 45 minutes
and bake at 190°C. Such potatoes are a great addition to
roast meat. Before removing potatoes use a fork to check if
they are well done. If not, extend baking time. Serve with
sour cream, chives and grated cheese. Sprinkle butter with
soy sauce to add variety.
Baked cauliflower
1 small cauliflower; 50 g of butter; 3 spoons of flour; 1.5
glass of milk; 1/3 glass of grated Cheddar cheese; salt;
pepper; 1/2 glass of breadcrumbs.
Wash and break cauliflower into florets and boil in hot salt-
ed water. When boiled, remove from water.
Prepare bechamel sauce: melt butter on a medium-heated
frying pan, add flour and seasoning, mix, and cook for ca. 1
minute. Mix breadcrumbs with grated cheese and the
remaining butter. Place cauliflower florets on a baking tin or
in a heatproof dish that fits the multi cooker. Pour the
bechamel sauce over cauliflower and sprinkle it with bread-
crumbs and cheese. Bake for 20 minutes at 150°C until
cauliflower becomes golden brown. If tin with cauliflower is
placed in a cold multi cooker, the baking time will be ca. 10-
15 minutes longer.
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