Panasonic NN-S781 g Carrots approximately, Peel and thinly slice carrots. Combine all ingredients

Vegetable Varieties

H	ONEY	G	LAZED C ARROTS	(S)
Serves: 4 to 6
Ingredients:
500 g			carrots (approximately 4)
2	tablespoons		brown sugar
2	teaspoons		butter
2	tablespoons		honey

Method:

Peel and thinly slice carrots. Combine all ingredients in

2-litre casserole dish. Cover and cook on P10 for 6 to 8 minutes, stirring halfway through cooking. Serve.

To cook by Sensor Cook:

Prepare as above. Cover with plastic wrap.

Press Vegetables , then Start .

C ORN ON THE	C OB	(S)
Serves: 4
Ingredients:
4	corn cobs
2 tablespoons	butter
	salt and pepper

Method:

Place corn cobs in 3-litre casserole dish and dot with butter. Cook, covered, on P10 for 10 to 12 minutes. Stand, covered, for 5 minutes. Season with salt and pepper.

To cook by Sensor Cook:

Prepare as above. Cover with plastic wrap.

Press Vegetables , then Start .

Corn on the Cob

V EGETABLE	F RITTATA
Serves: 4 to 6
Ingredients:
400 g	potatoes, thinly sliced
1⁄2	red capsicum, sliced into strips
1⁄2	green capsicum, sliced into strips
1	tomato, diced
2 tablespoons	fresh basil, chopped
4	eggs
1⁄3 cup	sour cream
1⁄2 teaspoon	cracked black pepper
1⁄2 cup	grated tasty cheese

Method:

Place potatoes in a 2-litre shallow dish. Cook on P10 for 5 to 7 minutes. Arrange capsicum in a circular pattern on top of potato sprinkle with tomato and basil. Beat together eggs and sour cream in a jug.

Pour over vegetables. Cook on P6 for 3 to 5 minutes. Sprinkle with pepper and cheese and cook on P6 for 7 to 9 minutes.

S	TUFFED	C APSICUMS
Serves: 4
Ingredients:
1	cup	cooked rice
1⁄2 teaspoon		mixed herbs
1	small	onion, finely chopped
1	cup	finely chopped ham or chicken
1⁄4 cup		cream
		salt and pepper to taste
4		medium sized green capsicums,
1⁄2 cup		remove tops and seeds
		grated tasty Cheddar cheese

paprika

Method:

Combine rice, herbs, onion, meat, cream, salt and pepper. Mix well. Fill capsicums. Top with grated cheese. Cook in 2-litre casserole dish, uncovered, on P10 for 5 to 7 minutes. Serve sprinkled with paprika.

C ABBAGE	H AM AND	O NION	(S)
Serves: 6
Ingredients:
500 g	cabbage, shredded
2 tablespoons	water
1	onion, finely chopped
1 tablespoon	butter
125 g	ham, finely chopped
	salt and pepper

Method:

Place cabbage and water in 3-litre casserole dish.

Cover and cook on P10 for 8 to 10 minutes.

To cook by Sensor Cook:

Prepare as above. Cover with plastic wrap. Press Vegetables , then Start .

Drain and set aside. Place onion and butter in 1-litre casserole dish and cook on P10 for 2 to 3 minutes. Add onion mixture and ham to cabbage and mix well.

Return to oven and cook on P10 for 2 to 3 minutes. Season with salt and pepper. Serve.

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