Magimix COMPACT 3200 XL - Manual (Page 47)

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1. Peel and wash the celeriac. Cut into large pieces and grate in the midi bowl with
the 4-mm grater disc.
2. Pour a litre of water into a large pan or pressure cooker. Add the celeriac. Put the
lid on and cook until the celeriac is very soft and easily pierced with the tip of a
knife. Drain and allow to cool slightly.
3. Blend the celeriac in the main bowl with the metal blade for 1-2 minutes.
4. When it has reached a smooth consistency, add the cream.
5. Switch the machine back on and slowly trickle the oil in via the feed tube. Season
with salt.
6. Reheat the purée for 5 minutes over a low heat.
Chef’s tip: You can make purées from a huge range of vegetables (carrots, courgettes,
etc.).
1. Wash the vegetables. Halve and deseed the peppers. Peel the onions and garlic.
Halve the garlic lengthways and remove the central shoot.
2. Dice all the vegetables (apart from the garlic) separately in the midi bowl fitted
with the dicing kit or, failing that use the 4-mm slicing disc.
3. Soften the onions and garlic in a thick-bottomed pan with a little olive oil. Add the
peppers. When cooked, lift the vegetables out with a slotted spoon and set aside.
4. Fry the courgettes and aubergines. Lift out and set aside.
5. Add the tomatoes to the pan and cook for 10 minutes. Return all the other
vegetables to the pan.
6. Season and add the herbs.
7. Simmer over a low heat without the lid for approx. 40 minutes, stirring frequently
with a wooden spoon.
Celeriac purée Ratatouille
SERVES 2 4-6 6-8 8 +
FOOD PROCESSOR 3200 3200 4200 5200
PREPARATION 10 min 10 min 15 min 15 min
BAKING 20 min 20 min 25 min 25 min
Celeriac 500g 1kg 1.5kg 2kg
Thick crème fraîche 65g 125g 190g 250g
Olive oil 1 tbsp 2 tbsp 3 tbsp 4 tbsp
Salt
SERVES 2 4-6 6-8 8 +
FOOD PROCESSOR 3200 3200 4200 5200
PREPARATION 30 min 30 min 35 min 35 min
COOKING 50 min 50 min 1hr 1hr
Courgettes 150g 250g 375g 500g
Tomatoes 300g 500g 750g 1kg
Onions 1 2 2 3
Aubergines 1 /
2
1 2 2
Peppers 1 / 2 1 2 2
Garlic cloves 1 2 3 4
Bay leaves, fresh thyme
Olive oil, salt & pepper
VEGETABLES
7. Simmer over a low heat without the lid for approx. 40 minutes, stirring frequently
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E4 E4
1. Wash the vegetables.
2. Peel the potatoes and turnips. Top and tail the courgettes.
3. Slice the vegetables separately in the midi bowl with the 2-mm slicing disc.
4. Heat the oil in your deep fryer. As soon as it is hot, fry the vegetable slices.
5. Drain on a wad of kitchen paper before transferring to a serving dish. Season with
salt and pepper.
6. Serve immediately.
Vegetable crisps
SERVES 2 4-6 6-8 8 +
FOOD PROCESSOR 3200 3200 4200 5200
PREPARATION 15 min 15 min 20 min 25 min
FRYING 5 min 5 min 5 min 5 min
Potatoes 2 4 6 8
Courgettes 2 2 3 4
Turnips 2 4 6 8
Oil for frying, salt & pepper
E2