Melt butter in a 3¾-quart saucepan over medium heat. Add zest mixture, juice and vinegar. Bring to a boil and add carrots. Reduce heat to medium-low. Cover and simmer until carrots are tender and glazed, about 13 to 16 minutes.

Nutritional information per serving:

Calories 144 (17% from fat) • carb. 2g • pro. 1g • fat 3g • sat. fat 2g

• chol. 8mg • sod. 46mg • calc. 49mg • fiber 3g

Potato and Leek Gratin

Leeks grow in very sandy soil, so wash thoroughly to remove all grit before using.

Makes 12 servings

nonstick cooking spray

1pound leeks, cleaned well, tough outer layer removed, trimmed to about an inch of green above the white bulb, cut into 1-inch lengths

2tablespoons unsalted butter

3ounces good quality white bread

1½ ounces Reggiano Parmigiano, cut into ½-inch pieces

6ounces Gruyère (not processed)

2¼ pounds russet or gold potatoes, peeled, cut flat at ends

1can (12 ounces) evaporated skimmed milk, not reconstituted 1¼ cups lowfat milk

½ cup heavy cream

¾ teaspoon ground nutmeg

¾ teaspoon freshly ground black pepper

1teaspoon kosher salt

Preheat the oven to 375ºF. Spray a shallow 2½-quart ovenproof casserole dish with cooking spray. Cut a sheet of aluminum foil large enough to cover the casserole, spray one side of the foil with cooking spray and set aside.

Insert the metal blade. Place leeks in work bowl and pulse to chop, about 10 pulses. In a medium skillet, melt 1 tablespoon of the butter. Add the leeks, and cook over low heat for 20 to 25 minutes until they are light caramel in color. Remove from the heat and allow to cool.

Wipe out work bowl to dry. Add the bread to the work bowl and pulse to achieve coarse crumbs, about 20 to 25 pulses. With the machine running, drop the remaining butter down the small feed tube and process until the crumbs are medium and the butter is evenly distributed, about 30 seconds. Remove and reserve. With the machine running, drop the Parmesan down the small feed tube and process to chop finely, 10 to 15 seconds; leave in work bowl.

Insert the shredding disc; shred the Gruyère using medium pressure. Add one half cup of the cheeses to the breadcrumb mixture, reserve. Remove and reserve the remaining cheeses.

Insert the slicing disc. Use medium pressure to slice the potatoes. Neatly layer 1⁄3 of the potato slices in the bottom of the casserole. Top with half of the grated cheeses and half

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Cuisinart DLC-2009CHB manual Potato and Leek Gratin
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DLC-2009CHB specifications

The Cuisinart DLC-2009CHB is an innovative food processor designed to streamline food preparation and elevate culinary experiences in the kitchen. Renowned for its efficiency, outstanding performance, and user-friendly features, this food processor has become a staple for both amateur cooks and culinary professionals.

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In summary, the Cuisinart DLC-2009CHB food processor is a high-performance kitchen appliance that combines power, versatility, and durability. With its robust motor, effective blades, user-friendly design, and convenient features, it empowers home chefs to explore new culinary possibilities and elevate their cooking game. Whether you are preparing everyday meals or experimenting with new recipes, this food processor is an invaluable tool that can make the kitchen experience enjoyable and efficient.
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