Cuisinart Elite DLC-XPN - Manual (Page 66)

21
BREAKFAST & BRUNCH
WHITE AND SWEET POTA TO HASH WITH FENNEL
A twist on traditional hash, this dish could also make a great
dinner side dish.
Makes 5 cups
Appr oximate preparation time: 10 minutes, plus
25 minutes for cooking
Insert the small metal chopping blade into the small work
bowl of the Cuisinart
®
Food Processor . Chop the parsley ,
about 15 seconds; remove and r eserve. Add the onions
and pulse to chop, about 6 pulses; remove work bowl
assembly and reserve.
Insert the slicing disc assembly , adjusted to 6mm, into
the large work bowl. Slice both the white and sweet
potatoes. Remove sliced potatoes and cut into
½-inch dice.
Adjust the slicing disc to 4mm and slice the fennel.
Put 2 tablespoons of butter into a large sauté pan over
medium heat. Once the butter has melted, add the
onion, potatoes, fennel, salt, pepper and thyme. Sauté
vegetables, stirring occasionally , for about 20 to 25
minutes, covering pan for the last 5 to 8 minutes. For a
crisper hash, uncover and toss over heat for an additional
5 minutes.
T oss with r emaining butter and reserved parsley .
T aste, adjusting seasoning accor dingly , and serve.
Nutritional information per serving:
Calories 118 (26% from fat) | carb. 20g | pro. 2g | fat 3g |
sat. fat 2g | chol. 9mg | sod. 179mg | calc. 26mg | fiber 3g
¼
CUP FRESH PARSLEY
1 SMALL ONION , CUT INTO
1-
INCH PIECES
1 POUND Y UKON G OLD
POTATOES
,
SCRUBBED WELL
½
POUND SWEET POTATOES
,
SCRUBBED WELL
1
MEDIUM FENNEL BULB
3
TABLESPOONS UNSALTED
BUTTER
,
DIVIDED
¾
TEASPOON KOSHER SALT
½
TEASPOON FRESHLY
GROUND BLACK PEPPER
½ TEASPOON DRIED THYME