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17
Lamb Meatballs
Makes 2-3 servings
INGREDIENTS
1 pound ground lamb
1 large egg
2 tablespoons whole milk
1 slice bread, torn into bits
Kosher salt and fresh pepper to taste
6 garlic cloves, chopped
1 tablespoon mint leaves, chopped
2 teaspoons oregano, chopped
1 tablespoon lemon juice
METHOD
1.
In a mixing bowl, combine all ingredients together.
2.
Shape mixture into 10 meatballs.
3.
Fill the water reservoir with water up to the MAX line on the water
level window, fit with drip tray then add 2 steamer baskets.
4.
Apply nonstick cooking spray to the steamer trays inside the baskets.
5.
Place 5 meatballs into each steamer basket and cover.
6.
Set timer knobs to 10 minutes.
7.
Steam for 10 minutes or until cooked through.
8.
When steaming is complete, remove and serve.
Root Vegetable Puree
Makes 3-4 servings
INGREDIENTS
2 parsnips, peeled and cut into 1-inch chunks
2 turnips, peeled and cut into 1-inch chunks
1 pound sweet potatoes, peeled and cut into 1-inch chunks
4 tablespoons unsalted butter
1/2 cup buttermilk
Kosher salt and fresh pepper to taste
METHOD
1.
Fill the water reservoir with water up to the MAX line on the water
level window, fit with drip tray then add steamer basket.
2.
Place parsnips, turnips and potatoes into steamer basket and cover
(use additional steamer baskets if needed).
3.
Set timer knob to 18 minutes.
4.
Steam for 18 minutes or until vegetables are tender.
5.
When steaming is complete, transfer vegetables to a food processor.
6.
Add remaining ingredients to food processor then puree until smooth.
7.
Remove, garnish as desired and serve.
