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Cuisinart CSB-75 manual SIDE DISHES Parsnip & Sweet Potato Purée, Tips

Models: CSB-75

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SIDE DISHES

SIDE DISHES

Parsnip & Sweet Potato Purée

This creamy side dish goes well with rack of lamb or roast turkey.

Makes 3 cups / 6 half-cup servings

11⁄2pounds parsnips, peeled and cut into 3⁄4- to 1-inch pieces

1⁄2pound sweet potato, peeled and cut into 3⁄4- to 1-inch pieces

1small onion (3 ounces), peeled and cut into 3⁄4- to 1-inch pieces

1⁄2teaspoon kosher salt

1⁄2cup half-and-half or light cream

2tablespoons unsalted butter, cut into 1⁄2-inch pieces, room temperature

1⁄8teaspoon freshly ground white pepper

Put parsnips, sweet potato, and onion pieces in a 3-quart nonreactive saucepan and cover with water by 1 inch. Add 1Ú4 teaspoon of the salt to the water. Bring to the boil over high heat, then reduce heat to medium- high and simmer until vegetables are tender, about 10 to 15 minutes.

When vegetables are tender, remove from heat. Drain and return to cooking pan. Add half-and-half and butter. Insert the hand blender into the cooked vegetables, making certain the protective guard is sub- merged in the vegetables. Blend on Low, using a gentle up-and-down motion, moving the hand blender through the pan, until ingredients are well blended, smooth and creamy, about 50 to 60 seconds. Season with the remaining 1Ú4 teaspoon salt and the white pepper. Serve hot. If

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Tips:

Change the flavor by adding a few cloves of peeled fresh garlic or slices of fresh peeled ginger to the water when cooking.

Make a heart-healthy version by substituting chicken or vegetable stock for the half-and-half, and extra virgin olive oil for the butter

(do not add fresh ginger to this version).

Nutritional information per 1⁄DVQTFSWJOH

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Cuisinart CSB-75 SIDE DISHES Parsnip & Sweet Potato Purée, 11⁄2pounds parsnips, peeled and cut into 3⁄4- to 1-inch pieces

Contents

INSTRUCTION/ RECIPE BOOKLET Smart Stick Two Speed Hand BlenderCSB-75 Series IMPORTANT SAFEGUARDS 1. READ ALL INSTRUCTIONSSAVE THESE INSTRUCTIONS FOR HOUSEHOLD USE ONLY CONTENTSUNPACKING INSTRUCTIONS PARTS AND FEATURESNote The blending blade is extremely sharp. Use caution when removing 3. Motor Body Housing4. Detachable Blending Shaft 5. Blade Guard 6. Mixing Cup ASSEMBLY1. Low/High Button 2. Comfort Handle 3. Motor Body Housing PARTSCLEANING AND MAINTENANCE OPERATIONNever immerse the motor body in water FOR HAND BLENDER TIPS AND HINTS3⁄4cup soy milk or fat free milk RECIPES SMOOTHIES AND DRINKS Blueberry Banana Antioxidant SmoothieStrawberry Kiwi Smoothie 1cup frozen blueberries 1 small 41⁄2 ounces banana, sliced1⁄3cup strongly brewed coffee may use espresso, chilled Frozen Coffee FrappéPeach Margarita 3⁄4cup coffee ice cream or ice milk11⁄2cups superfine sugar Red Raspberry LemonadeSOUPS Asparagus Soup 1 12-ounce package frozen raspberries no sugar added, thawed1 medium onion 5 ounces, peeled, cut into 1⁄2-inch pieces Yukon Gold Potato and Roasted Garlic Soup1 ounce garlic cloves 8-12 cloves, peeled 2 teaspoons extra virgin olive oil 1⁄2tablespoon unsalted butter3 medium red bell peppers about 6 ounces each roughly chopped SAUCES Sweet Red Pepper Coulis1tablespoon olive oil 1 medium yellow onion, peeled, roughly chopped 6 cloves garlic, peeled and smashed1 large clove garlic Green Chile Sauce11⁄2pounds Anaheim or green New Mexican chiles 1 small onion approximately 31⁄4 ounces, quartered1 carrot 2 ounces, peeled and cut into 1⁄2-inch pieces Rustic Tomato Roasted Red Pepper Sauce2teaspoons extra virgin olive oil 1 onion 5 to 6 ounces, peeled and cut into 1⁄2-inch pieces1 small onion 3 ounces, peeled and cut into 3⁄4- to 1-inch pieces SIDE DISHES Parsnip & Sweet Potato Purée11⁄2pounds parsnips, peeled and cut into 3⁄4- to 1-inch pieces 1⁄2pound sweet potato, peeled and cut into 3⁄4- to 1-inch pieces1 medium onion, about 4-5 ounces, sliced Mushroom Gravy8 ounces white mushrooms, cleaned and sliced 1⁄4cup dried porcini mushrooms 3tablespoons unsalted butter1 tablespoon unsalted butter, melted and cooled 1⁄2teaspoon salt Popovers3⁄4cup all-purpose flour 3⁄4cup reduced-fat milk or evaporated fat free milk 2large eggs2 tablespoons fresh lemon or lime juice Easy Creamy GuacamoleDRESSINGS Basic Vinaigrette 1 avocado, ripe, peeled, seeded, cut into 3⁄4-inch pieces2 tablespoons fresh lemon juice 2 tablespoons red wine vinegar Creamy Parmesan Roasted Garlic DressingMayonnaise 1⁄3cup grated Parmesan cheese 4cloves roasted garlic1⁄4cup granulated sugar 1⁄2teaspoon fresh lemon juice DESSERTS Berry CoulisPeaches & Cream 1 12-ounce bag of frozen mixed berries, thawedWARRANTY CALIFORNIA RESIDENTS ONLYLimited Three-Year Warranty BEFORE RETURNING YOUR CUISINART PRODUCT Page Juicers G IB-11131Coffeemakers BlendersInside 1CBK+1CBK Date SEP-4-2012 Co-ordinator AndyChan Hugo DescriptionVersion no IB-11131 Fold Size 197X114MM Saddle Stitched 24 pp Coating Gloss Varnishing in cover Color Cover 4CCMYK+1CBK