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MODEL:
ITEM #
RJ10-ALDI
42460
10
7
Recipes
Garden Veggie Tomato Sauce
Makes 4 cups
1 tablespoon olive oil
4 ounces yellow onion, cut into quarters
2 garlic cloves, peeled and crushed
3½ ounces red pepper, cut into 1-inch pieces
3 ounces eggplant, peeled and cut into 1-inch pieces
3 ounces zucchini, cut into 1-inch pieces
3 ounces summer squash, cut into 1-inch pieces
1 small carrot, peeled and cut into ½-inch pieces
¼ cup dry white wine
1 sprig fresh thyme
¾ teaspoon salt
1 can (28 ounces) diced tomatoes
Insert the blade assembly in the prep bowl. Put the onion into the prep bowl and pulse approximately
8 times to a rough chop. Heat the olive oil in a 3-quart saucepan over medium heat. Add the chopped
onion and the crushed garlic to the pan and reduce heat to low. One at a time, put the remaining
vegetables into the prep bowl and chop with 8 even pulses and then add to the pan, stirring between
each addition. After carrot is added, stir and allow vegetables to cook over low heat for about 15
minutes. Add white wine and reduce wine to 1 tablespoon. Add thyme, salt, and tomatoes.
Simmer for 25 minutes longer.
Insert the blender into the saucepan, making sure the protective guard is submerged. Blend, using an
up-and-down motion until ingredients are well combined, about 50–60 seconds.
Nutritional information per ¼-cup serving:
Calories 60 (25% from fat) • carb. 9g • pro. 2g • fat 2g
sat. fat 0g • chol. 0mg • sod. 351mg • calc. 29mg • fiber 3g
Содержание 42460
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