Cuisinart DFP-3 manual Savory Sweet Potato & Carrot Bake, Meatloaf with Mushrooms & Herbs

Savory Sweet Potato & Carrot Bake

Full of beta carotenes, this pleasant alternative to traditional sweet potato dishes is

particularly good with turkey, pork or game dishes.

Preheat oven to 325° F. Brush a 6-cup shallow oval or other similar sized baking dish with 1 table- spoon melted butter.

1 tablespoon unsalted butter, melted

3/4 pound sweet potatoes or yams, peeled, cut to fit feed tube

3/4 pound carrots, peeled, cut to fit feed tube

2ounces sharp white cheddar cheese, cut to fit feed tube

2slices good quality white bread (2 ounces), torn into pieces

2 tablespoons walnuts

3tablespoons unsalted butter, cut into 1/2-inch pieces, divided

1 large egg

1 large egg white

1/3 cup all-purpose flour

1/2 cup evaporated fat free milk

1/2 teaspoon thyme

1/2 teaspoon rubbed sage

1/2 teaspoon kosher salt

1/4 hot sauce such as Tabasco®

Assemble processor with chute attachment, ejector disc and shredding disc. Place medium bowl under chute opening. Use firm pressure to shred sweet potatoes, carrots and cheese. Reserve.

Place clear work bowl on food processor base. Insert metal blade. Place bread, walnuts and butter in work bowl. Process until mixture is coarse crumbs, about 30 seconds; reserve. Place egg, egg white, flour, milk, sugar, thyme, sage, salt, hot sauce, and remaining butter in work bowl. Process until smooth and blended, 20 seconds. Pour over sweet potato/carrot mixture in bowl and stir to combine. Arrange in prepared baking dish and pat to even thickness. Top evenly with buttered crumb mixture. Bake in preheated 325° F oven for 1-1/2 hours, until vegetables are tender and crumb topping is golden brown and crispy. Serve hot.

Nutritional information per serving:

Calories 214 (42% from fat) • carb 25g • pro. 7g • fat 10g • sat. fat 5g • chol. 49mg

• sod. 228mg • calc. 131mg • fiber 3g

Meatloaf with Mushrooms & Herbs

For a change, use a combination of turkey breast and lean pork loin.

Makes 4 servings

cooking spray

1/4 cup flat parsley leaves, loosely packed

2slices good quality bread, broken into pieces

1small onion (3 ounces), peeled and quartered

3 - 4 mushrooms (2 ounces), cleaned and quartered

1teaspoon Italian herb blend or herbs de Provence

1 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

1 large egg

1/4 cup reduced fat milk

2 tablespoons sodium free tomato paste

1/2 pound cold boneless beef chuck or round, cut into 3/4-inch cubes

1/4 pound cold boneless pork, cut into 3/4-inch cubes

1/4 pound cold boneless veal, cut into 3/4-inch cubes

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