25
3tablespoons butter
or margarine
3tablespoons all-
purpose flour
1teaspoon garlic salt
1⁄8-1⁄4teaspoon black
pepper
1⁄8-1⁄4teaspoon cayenne
21⁄4cups milk
2slices white bread,
buttered and torn in
pieces
2medium yellow
potatoes (such as
Yukon Gold,
Norgold)
4small blue potatoes
2medium red potatoes
2shallots, cut into
11⁄2-inch pieces
Fresh parsley, if
desired
Melt butter in 2-quart saucepan over medium heat.
Stir in flour, salt, black and cayenne pepper. Cook
until mixture is smooth and bubbly, stirring
constantly. Gradually add milk. Cook, stirring
constantly until thickened and bubbly. Set aside.
Position multipurpose blade in work bowl. Add
buttered bread. Pulse 5 to 6 times, about 10
seconds each. Set aside. Wipe out work bowl.
Switch multipurpose blade for reversible
slicing/shredding disc set to slice. Add potatoes and
shallots through feed tube. Process to slice. Place in
greased 12 x 8 or shallow 21⁄2-quart pan. Toss lightly
to mix.
Pour sauce mixture slowly over potatoes and
shallots; mix until potatoes are coated. Cover dish
with foil. Bake at 350°F for 40 minutes. Remove
foil. Sprinkle buttered bread crumbs over top.
Bake for 35 minutes more, until tender.
If desired, add parsley to mini work bowl. Process
to chop. Sprinkle parsley over potatoes before
serving.
Yield: 12 servings (1⁄2cup per serving).
Per serving: About 130 cal, 4 g pro, 19 g carb, 4.5 g
total fat, 3 g sat fat, 15 mg chol, 135 mg sod.
Triple Potato Bake
1pound carrots,
peeled and trimmed
1⁄4cup water
1⁄4teaspoon salt
1⁄4cup bourbon
2tablespoons butter
or margarine
2tablespoons brown
sugar
Position reversible slicing/shredding disc in work
bowl to slice. Add carrots. Process to slice.
Combine carrots, water, and salt in small saucepan.
Heat to boiling. Reduce heat to medium. Cover.
Cook 5 to 7 minutes, until tender. Drain. Set carrots
aside in medium bowl; cover to keep warm.
Add bourbon, butter, and brown sugar to
saucepan. Cook and stir over medium-low heat until
bubbly and thickened. Add carrots; stir to coat.
Yield: 5 servings (1⁄2cup per serving).
Per serving: About 120 cal, 1 g pro, 12 g carb, 4.5 g
total fat, 3 g sat fat, 10 mg chol, 170 mg sod.
Bourbon-Glazed Carrots
VEGETABLES AND SIDE DISHES