KitchenAid 11 CUP manual HONEY-GLAZED Carrots, Zucchini Patties

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HONEY-GLAZED CARROTS

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1pound carrots, cut in 21/2-inch pieces

1/4 cup water

1/4 teaspoon salt

2 tablespoons honey

1tablespoon margarine or butter

Cinnamon, if desired

Position reversible slicing/shredding disc in work bowl to slice. Add carrots. Process to slice.

In small saucepan, combine water and salt. Heat to boiling. Reduce heat to medium. Add carrots. Cook for 7 to 10 minutes, until tender. Drain.

Add honey and margarine. Stir to coat. Sprinkle with cinnamon, if desired.

Yield: 8 servings.

Per serving: About 53 cal, 1 g pro, 10 g car, 2 g fat, 0 mg chol, 103 mg sod.

ZUCCHINI PATTIES

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3small zucchini, cut in 21/2-inch pieces

1/2 teaspoon salt

1small onion, cut in 4 pieces

1/2 small red bell pepper, cut in 2 pieces

2tablespoons loosely packed parsley leaves

1/2 cup all-purpose flour

1/4 cup fat-free egg substitute or

1 egg, beaten

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 cup vegetable oil

1/4 cup no-fat sour cream

Position reversible slicing/shredding disc in work bowl to shred. Add zucchini. Process to shred. Remove to colander. Sprinkle with salt. Let drain for 15 minutes. Squeeze dry.

Exchange reversible slicing/shredding disc for multipurpose blade. Add onion, bell pepper, and parsley. Pulse 8 to 10 times, about 1 second each time, until finely chopped.

In medium mixing bowl, combine zucchini, onion mixture, flour, egg substitute, salt, and pepper.

Heat oil in large skillet over medium-high heat, until oil sizzles. Add zucchini mixture by heaping spoonfuls; flatten. Cook for 6 to 8 minutes, until golden brown, turning once. Drain. Top with sour cream.

Yield: 8 patties (2 patties per serving).

Per serving: About 216 cal, 5 g pro, 19 g car, 14 g fat, 0 mg chol, 449 mg sod.

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