Cuisinart DLC-2009CHB - Manual (Page 54)

54
French Cut Green Beans with Shallots
The time-consuming French cut takes just seconds
with a Cuisinart food processor.
Makes 6 servings
1½ pounds fresh green beans, trimmed, cut to fi t feed tube horizontally
3 large shallots, cut into 1-inch pieces
1½ tablespoons olive oil
6 tablespoons water
2¼ teaspoons balsamic vinegar
¼ teaspoon white pepper
¼ teaspoon kosher salt
Insert the slicing disc. Place beans horizontally in large feed tube and process using light
pressure. Remove and reserve.
Insert metal blade. Process shallot until fi nely chopped, about 5 seconds.
Warm oil in a 3½-quart sauté pan over medium heat. Add chopped shallots and sauté
until soft but not browned, about 2 minutes. Add green beans and sauté for 3 to 4
minutes. Add water and reduce heat to low. Cover pan and cook until crisp tender, about
8 to 10 minutes. Remove from heat and add vinegar. Season with pepper and salt. Serve
warm.
Nutritional information per serving:
Calories 80 (45% from fat) • carb. 9g • pro. 2g • fat 4g • sat. fat 0g
• chol. 0mg • sod. 81mg • calc. 44mg • fi ber 4g
Glazed Carrots
A traditional favorite, updated with the zesty fl avor of balsamic vinegar.
Makes 6 servings
1½ pounds carrots, peeled, cut to fi t feed tube vertically
1 ⁄³ cup fi rmly packed light brown sugar
1 ounce fresh gingerroot, peeled, cut into ½-inch pieces
4 strips orange zest, bitter white pith removed
1½ tablespoons unsalted butter
1 cup orange juice
1½ tablespoons balsamic vinegar
Insert the slicing disc. Place carrots in feed tube vertically and slice, using medium
pressure. Remove and reserve.
Insert metal blade. Process brown sugar, gingerroot and zest until fi nely chopped, about
15 seconds.
Sides