Cuisinart MSC-600 manual Sauté Shrimp Primavera, Roast Pot

19

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.immediately Serve .seasoning Adjust .6
.through warmed until basil, and
zest lemon the with together toss and pot
the into back ingredients reserved all Put .5
.minutes 5 to 3 about green,
bright become they until stir asparagus; the
and peas the of all Add .minutes 5 about
golden, slightly and softened until onion
the sauté and 300°F to temperature the
Reduce .oil of teaspoon remaining the Add .4
.Reserve .minutes 20 to 15 about
tender,-crisp is broccolini the until simmer
and Cover .pepper red crushed and broth
chicken the Add .burn to not careful be –
golden slightly just becomes garlic until sauté
and well Stir .garlic and broccolini the add
and pot the into oil of teaspoon another Put .3
.shrimp remaining with Repeat .reserve
and Remove .side per minutes 2 about
through, cooked until side each brown
Lightly .shrimp the half Add .400°F at Sauté
Brown/ to set and Multicooker the of pot
cooking the in oil the of teaspoon 1 Heat .2
.pepper and salt
the with sides both on shrimp the Season .1
sliced thinly basil, fresh cup		½
zest lemon teaspoon		½
pieces
inch-2 into cut and trimmed ounces),
12 (about asparagus bunch medium		1
thawed peas, frozen cup		½
trimmed peas, snap sugar cup		1
trimmed peas, snow cup		1
lengthwise
sliced and halved onion, red medium		1
pepper red crushed teaspoon		¼
sodium low broth, chicken cup		1
chopped cloves, garlic		3
ounces)
9 to 8 (about broccolini bunch		1
divided oil, olive teaspoons		3
pepper
black ground freshly teaspoon		¼
salt kosher or sea teaspoon		½
deveined and peeled shrimp, pound		1
servings 8 to 6 about Makes
Brown/Sauté Setting:
.prepare to time
little very takes that dish light and colorful A
Sauté Shrimp Primavera

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serving: per information Nutritional
	.side
the on sauce with Serve .through warm to
liquid the with pot cooking the to return
and slices inch-½ to -¼ into roast pot Cut .7
.fully liquid heat to minutes, 5 about
for 400°F at Brown/Sauté on liquid reserved
the Cook .temperature room at sit let and
beef Remove .top the from fat solidified
any scoop serving, before hour One .6
.overnight or hours, 4 least at for chill
and Cover .coat to beef the turning liquid,
strained the with cover and container large a
into beef the Put .vegetables the discarding
liquid, strain and beef Remove .hours 12 for
Low on Cook Slow to unit switch and Cover .5
	.vinegar
and stock beef, the Add .pot cooking the in
peppercorns and garlic vegetables, the Put .4
.reserve mustard; the
with evenly rub Carefully .side per minutes
5 about sides, all on pot, cooking hot the
in beef the brown heated, is unit Once .3
.excess any off shake mixture; flour in beef
Coat .pepper and salt with flour the Combine .2
.400°F at Brown/Sauté to set Multicooker
the of pot cooking the into oil the Put .1
vinegar wine red tablespoon			1
sodium low stock, beef cup			1
peppercorns whole teaspoon			1
whole left and peeled cloves, garlic			2
pieces inch-1 into cut stalks, celery			2
pieces
inch-1 into cut peeled, carrots,			3
eighths into cut and peeled onion,			1
mustard Dijon tablespoons			2
well) works roast round
bottom (beef roast beef pounds			4
pepper
black ground freshly teaspoon		¼
salt kosher or sea teaspoon		½
flour purpose-all unbleached, cup		3	/1
oil vegetable teaspoons			2
servings 8 Makes
Cook Slow
Brown/Sauté Settings:
.cooking slow
for meat of cut perfect the is This
Roast Pot