Cuisinart DLC-5 manual Lacy Potato Pancakes, Sweet Potato Bake, Shredded Carrots Zucchini

Remove to a rack and let cool for 10 to 15 minutes before slicing. Cut in wedges to serve. Refrigerate any leftovers well wrapped. Serve leftovers cold, or reheat briefly in an oven. Reheating in a microwave is not recommended.

Makes one 9-inch tart or pie, 8 servings.

LACY POTATO PANCAKES

3large Idaho Potatoes (1-1/2 pounds total, 680g), peeled, scrubbed and cut flat at one end

2teaspoons salt Freshly ground pepper

2tablespoons chopped fresh chives (optional)

1/2 stick (4 tablespoons) unsalted butter or margarine

1/4 cup (60ml) vegetable oil

Pour 1-1/2 cups (360ml) of cold water into work bowl. (Water helps prevent potatoes from discoloring.) Insert shredding disc and process potatoes, using firm pressure.* Drain, and use paper towels to squeeze out as much moisture as possible. Toss in mixing bowl with salt, pepper and chives (if using).

Heat 2 tablespoons of butter or margarine and 2 tablespoons of oil in large heavy skillet. When foam subsides, put 2 tablespoon mounds of shredded potatoes in skillet, flattening each into round shape with spatula. Fry 3 or 4 pancakes at a time, over medium- high heat, cooking until crisp and golden, about 2 or 3 minutes each side.

Continue with remaining potatoes, adding more butter and oil to skillet as necessary.

Makes 24 pancakes.

*An optional fine-shredding disc with detach- able stem makes extra fine shreds of potatoes - perfect for potato pancakes.

SWEET POTATO BAKE

Cooking spray

1medium onion, peeled, halved, ends cut flat

2tablespoons unsalted butter, divided

1pound sweet potatoes, peeled, cut to fit feed tube

2slices whole wheat bread,

torn into 1-inch pieces

3/4 cup half-and-half

2 large eggs

1/8 teaspoon ground allspice

1/8 teaspoon ground nutmeg

1/8 teaspoon ground white pepper

Lightly coat an 8-cup gratin dish with cooking spray. Preheat oven to 350° F.

Insert slicing disc and slice onions.

Melt 1 tablespoon of the butter in a 10-inch skillet over medium heat and cook onions until tender and light golden brown, about 5 minutes. Remove from heat and let cool

Insert shredding disc. Use medium pressure

to shred sweet potatoes. Add to cooked onions and toss to combine. Arrange in prepared gratin dish.

Insert metal blade and place bread in work bowl. Pulse to chop, 5 times, then process continuously until the mixture is coarse crumbs, about 5 seconds. With the machine running, add the remaining butter and process

10 seconds, until crumbs are buttered. Remove and reserve. Place half-and-half, eggs, allspice, nutmeg, and white pepper in work bowl. Process the custard until combined,

10 – 15 seconds. Pour egg mixture over sweet potato mixture. Top evenly with buttered breadcrumbs. Bake until potatoes are tender, mixture is set, and crumbs are golden brown and crisp, about 40 to 45 minutes. Serve hot.

SHREDDED CARROTS

AND ZUCCHINI

Shredded vegetables cook quickly, which helps preserve their natural flavor and crispness.

2 or 3 medium zucchini (about 12 ounces total, 340g), peeled and cut to fit feed tube horizontally

4 or 5 medium carrots (about 12 ounces total, 340g), peeled and cut to fit feed tube horizontally

2tablespoons (1 ounce, 28g) unsalted margarine

Salt and freshly ground pepper to taste

1/4 teaspoon dried tarragon (optional)

Insert shredding disc.* Shred zucchini. Remove and reserve. Shred carrots.