Cuisinart BRK Series - Manual (Page 13)

13
Roasted Asparagus
Asparagus is delicious roasted, plus it is very
simple to prepare.
Makes 4 servings
1
pound asparagus
1 teaspoon olive oil
¼ teaspoon kosher salt
¼ teaspoon crushed black pepper
Preheat Cuisinart ™ Brick Oven to 425°F on
the convection bake or bake setting with rack
in position B.
Wash and thoroughly dry asparagus. Trim the
rough ends off of the asparagus.
Place asparagus in a mixing bowl and toss
with the teaspoon of olive oil, salt and
pepper.
Line asparagus on the baking sheet and bake
on the upper rack for 10 to 15 minutes, until
the asparagus is tender.
Serve immediately.
Nutritional information per serving:
Calories 36 (28% from fat) • carb. 5g • pro. 3g
• fat 1g • sat. fat 0g • chol. 0mg • sod. 86mg
• calc. 24mg • fiber 2g
Butternut Squash and
Potato Gratin
A nice twist to a great traditional side dish.
Makes 6 to 8 servings
cooking spray
1 cup heavy cream
2 cloves garlic, crushed and peeled
1 branch fresh rosemary
4 ounces Gruyère cheese
¾ pound butternut squash, peeled
1 pound Yukon Gold potatoes
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
Lightly coat a Cuisinart ® 9½-inch
(1¼ quart) Open Oval Baker with cooking
spray. Place the baking tray lined with
aluminum foil on a rack in position A. Preheat
the Cuisinart ™ Brick Oven to 350°F on the
bake setting.
Place the heavy cream, crushed garlic, and
rosemary branch in a small saucepan. Bring
the cream to almost a boil and reduce the
heat to maintain a low simmer. Simmer cream
for about 15 to 20 minutes.
Using the shredding disc in the Cuisinart ®
food processor, shred the Gruyère. Remove
and reserve. Insert the medium (4-mm)
slicing disc. Slice the butternut squash using
medium-hard pressure. Remove and reserve.
Slice the potatoes as well using medium
pressure.
Arrange a layer of the potatoes in concentric
circles in the prepared baking dish followed
by a similar layer of the butternut squash.
Sprinkle with some salt, a pinch of pepper
and some of the Gruyère. Repeat layers of
sliced potatoes and squash with seasonings
and cheese, finishing with a top layer of
neatly arranged butternut squash, seasoned
with the remaining cheese scattered on
top. If there is any salt left over, stir into
the warm cream. Discard the rosemary and
garlic and carefully pour the cream over the
top of the potatoes. Cover the baker tightly
with aluminum foil that has been sprayed
with cooking spray and set on the prepared
baking tray. Bake for 1 to 1½ hours, until
the potatoes are tender when pierced with a
knife. Uncover, and broil until browned and
bubbly, about 5 to 7 minutes. Remove from
the oven and let stand for 10 minutes before
serving.
Nutritional information per serving
(based on 8 servings):
Calories 223 (61% from fat) • carb. 16g • pro. 7g
• fat 16g • sat. fat 10g • chol. 56mg • sod. 231mg •
calc. 190mg • fiber 2g
Roasted Stuffed
Peppers
Makes 4 servings
5 medium-large red bell peppers,
divided
1 small eggplant, peeled and cut into
½-inch dice
1 cup grape tomatoes
4 cloves garlic
1 teaspoon fine sea salt, or table salt
½ teaspoon freshly ground black
pepper
2 tablespoons extra virgin olive oil
1½ teaspoons dried basil