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.immediately Serve .seasoning Adjust .6 | ||
.through warmed until basil, and |
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zest lemon the with together toss and pot |
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the into back ingredients reserved all Put .5 | ||
.minutes 5 to 3 about green, |
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bright become they until stir asparagus; the |
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and peas the of all Add .minutes 5 about |
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golden, slightly and softened until onion |
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the sauté and 300°F to temperature the |
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Reduce .oil of teaspoon remaining the Add .4 | ||
.Reserve .minutes 20 to 15 about |
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and Cover .pepper red crushed and broth |
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chicken the Add .burn to not careful be – |
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golden slightly just becomes garlic until sauté |
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and well Stir .garlic and broccolini the add |
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and pot the into oil of teaspoon another Put .3 | ||
.shrimp remaining with Repeat .reserve |
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and Remove .side per minutes 2 about |
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through, cooked until side each brown |
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Lightly .shrimp the half Add .400°F at Sauté |
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Brown/ to set and Multicooker the of pot |
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cooking the in oil the of teaspoon 1 Heat .2 | ||
.pepper and salt |
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the with sides both on shrimp the Season .1 | ||
sliced thinly basil, fresh cup | ½ | |
zest lemon teaspoon | ½ | |
pieces |
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12 (about asparagus bunch medium | 1 | |
thawed peas, frozen cup | ½ | |
trimmed peas, snap sugar cup | 1 | |
trimmed peas, snow cup | 1 | |
lengthwise |
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sliced and halved onion, red medium | 1 | |
pepper red crushed teaspoon | ¼ | |
sodium low broth, chicken cup | 1 | |
chopped cloves, garlic | 3 | |
ounces) |
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9 to 8 (about broccolini bunch | 1 | |
divided oil, olive teaspoons | 3 | |
pepper |
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black ground freshly teaspoon | ¼ | |
salt kosher or sea teaspoon | ½ | |
deveined and peeled shrimp, pound | 1 | |
servings 8 to 6 about Makes | ||
Brown/Sauté Setting: | ||
.prepare to time |
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little very takes that dish light and colorful A | ||
Sauté Shrimp Primavera |
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serving: per information Nutritional |
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| .side |
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the on sauce with Serve .through warm to |
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liquid the with pot cooking the to return |
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and slices | |||
.fully liquid heat to minutes, 5 about |
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for 400°F at Brown/Sauté on liquid reserved |
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the Cook .temperature room at sit let and |
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beef Remove .top the from fat solidified |
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any scoop serving, before hour One .6 | |||
.overnight or hours, 4 least at for chill |
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and Cover .coat to beef the turning liquid, |
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strained the with cover and container large a |
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into beef the Put .vegetables the discarding |
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liquid, strain and beef Remove .hours 12 for |
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Low on Cook Slow to unit switch and Cover .5 | |||
| .vinegar |
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and stock beef, the Add .pot cooking the in |
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peppercorns and garlic vegetables, the Put .4 | |||
.reserve mustard; the |
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with evenly rub Carefully .side per minutes |
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5 about sides, all on pot, cooking hot the |
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in beef the brown heated, is unit Once .3 | |||
.excess any off shake mixture; flour in beef |
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Coat .pepper and salt with flour the Combine .2 | |||
.400°F at Brown/Sauté to set Multicooker |
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the of pot cooking the into oil the Put .1 | |||
vinegar wine red tablespoon |
| 1 | |
sodium low stock, beef cup |
| 1 | |
peppercorns whole teaspoon |
| 1 | |
whole left and peeled cloves, garlic |
| 2 | |
pieces |
| 2 | |
pieces |
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| 3 | ||
eighths into cut and peeled onion, |
| 1 | |
mustard Dijon tablespoons |
| 2 | |
well) works roast round |
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bottom (beef roast beef pounds |
| 4 | |
pepper |
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black ground freshly teaspoon | ¼ | ||
salt kosher or sea teaspoon | ½ | ||
flour | 3 | /1 | |
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oil vegetable teaspoons |
| 2 | |
servings 8 Makes | |||
Cook Slow |
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Brown/Sauté Settings: | |||
.cooking slow |
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for meat of cut perfect the is This |
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Roast Pot |
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