Cuisinart CBT-500FPC manual Potato Pancakes, Shredded Carrot and Zucchini Salad

4ounces (115 g) sweet potatoes, peeled, cut to fit feed tube

8ounces (226 g) yam, peeled, cut to fit feed tube

4ounces (115 g) parsnip, peeled

2teaspoons (10 ml) kosher salt

1teaspoon (5 ml) freshly ground pepper

Place all peeled vegetables in a bowl and submerge them in cold water.

Preheat oven to 375°F (190°C). Lightly coat a 11⁄4-quart (1.2 L) ovenproof baking dish with cooking spray.

In a small saucepan, place cream, smashed garlic, and rosemary. Heat the cream until it just barely boils (this is scalding). Reduce heat and simmer for 10 minutes.

While cream simmers, insert the slicing disc into the work bowl. Arrange root vegetables in feed tube. Press On, then High to slice the vegetables, using medium pressure.

Arrange sliced vegetables in prepared dish by overlapping them slightly in a circular pattern. Continue creating new layers of vegetables until they are all used. Season each layer generously with salt and pepper. Finish by pouring the warm cream over the vegetables. Cover with a sheet of aluminum foil that has been lightly coated with cooking spray. Place in middle of oven on a baking sheet and bake for 45 minutes. Remove foil and continue baking for about another 30 minutes until gratin is golden and bubbly. Remove from oven and let rest 5-10 minutes. Serve hot.

Nutritional information per serving:

Calories 235 (62% from fat) • carb 21g • pro. 2g • fat 17g

• sat fat 10g • chol 61mg • sod 613mg • calc 46 mg • fiber 3g

POTATO PANCAKES

Makes eight 2-inch (5 cm) pancakes

1 green onion [1 tablespoon (15 ml) chopped]

12ounces (340 g) Yukon gold potatoes, peeled, cut to fit feed tube

2ounces (60 g) yellow onion

1egg, lightly beaten

1teaspoon (5 ml) kosher salt

2tablespoon (30 ml) vegetable oil

Place the green onion in the work bowl fitted with the chopping blade. Press On button and process on high until finely chopped. Turn machine to Off. Insert the shredding disc and place cover on work bowl. Press On. Place potatoes in feed tube and shred using high speed. Continue with any remaining potatoes and then the yellow onion. Transfer contents of work bowl to a clean tea towel which has been laid out on the counter. Over the sink or mixing bowl, use the tea towel to wring out as much liquid as you can from the potatoes and onion. Transfer ingredients to a mixing bowl.

Add egg, salt, and pepper and mix well.

Place a nonstick 10-inch (25 cm) skillet over medium heat. Add the vegetable oil. Form small pancakes with your hands, squeezing out any remaining liquid. When the oil shimmers in the pan, add pancakes. Cook approximately 3 minutes on each side until pancake is golden brown or to your desired doneness.

Nutritional information per pancake:

Calories 76 (47% from fat) • carb 8g • pro 2g • fat 4g

• sat fat 1g • chol 27mg • sod 304mg• calc 9mg • fiber 1g

SHREDDED CARROT AND ZUCCHINI SALAD

A quick and easy salad for all seasons.

Makes 4 servings

2small zucchini [a scant 1⁄2 pound (250 g)], cut to fit feed tube

3medium carrots [a scant 1⁄2 pound (250 g)], peeled, cut to fit feed tube

1⁄2 small clove garlic, peeled

2tablespoons (30 ml) raspberry vinegar

1teaspoon (5 ml) Dijon-style mustard

1⁄4 teaspoon (1 ml) kosher salt

1⁄4 teaspoon (1 ml) freshly ground pepper

1⁄4 cup (50 ml) light olive oil

2 tablespoons (30 ml) toasted slivered almonds

Insert the shredding disc in the work bowl and place cover on work bowl. Press On. Place zucchini in feed tube; press High

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