Panasonic NN-ST641W manual Vegetables and Legumes

Vegetables and Legumes

THAI VEGETABLE CURRY

Serves: 4
Ingredients:	onion, sliced
1
2 tablespoons	green curry paste
3 cups	sliced vegetables
440 g	chick peas, drained
1 cup	coconut milk
1 tablespoon	lemon juice
1 tablespoon	soy sauce
1⁄2 cup	chopped nuts

Method:

Place onion and curry paste in a 3-litre casserole dish. Cook on High for 2 minutes. Add vegetables, chick peas, coconut milk, lemon juice and soy sauce. Cook on High for 6 to 8 minutes. Sprinkle with chopped nuts. Serve with jasmine rice.

CHEESY MASHED POTATOES

Serves: 4
Ingredients:
500 g		potatoes, peeled and diced
1⁄4	cup	water
1⁄3	cup	milk
1⁄4	cup	grated cheese

Method:

Place potatoes and water in a 2-litre casserole dish. Cover and cook on High for 10 minutes. Drain. Mash potatoes with milk and grated cheese. Mix well. Cook on High for 1 minute. Stir well before serving.

TOMATO VEGETABLE CASSEROLE

Serves: 4 to 6
Ingredients:	mushrooms, sliced
200 g
1	eggplant, chopped
200 g	zucchini, sliced
1	capsicum, sliced
1	onion, sliced
400 g	can tomatoes
1⁄2 cup	tomato paste
1 tablespoon	chopped basil
1 clove	garlic, minced

Method:

Place mushrooms, eggplant, zucchini, capsicum and onion in a 3-litre casserole dish. Cover. Cook on Med-High for 10 minutes. Add tomatoes, tomato purée, herbs and garlic. Re-cover and cook on High for 8 to 10 minutes.

Add remaining ingredients. Cover with plastic wrap. Cook on High for 8 to 10 minutes.

HINT:

It is better to slightly undercook vegetables as they will soften on standing. Allow to stand, covered, with plastic wrap or a lid.

HINT:

Wrap jacket potatoes in foil after cooking. They will retain their heat for about 15 to 20 minutes.

SAVOURY BRUSSELS SPROUTS

Serves: 4
Ingredients:
250 g	brussels sprouts
1 tablespoon	butter
150 g	bacon, finely chopped
1	onion, finely chopped
1 teaspoon	dill or basil
1 teaspoon	sugar

Method:

Wash and drain brussels sprouts. Cook in a covered 2-litre casserole dish on High for 4 to 5 minutes.

To cook by Auto Cook:

Prepare as above. Cover with plastic wrap.

Select Vegetables, press Serving/Weight Pad to

select 250 g, then press Start.

Drain and set aside. Place remaining ingredients in separate 1-litre casserole dish. Cook on High for 3 to 5 minutes. Add brussels sprouts and cook on High for 1 to 2 minutes. Serve.

HONEY GLAZED CARROTS AND SUGAR SNAP PEAS

Serves: 4 to 6
Ingredients:
350 g	carrots
150 g	sugar snap peas, trimmed
2 tablespoons	brown sugar
2 teaspoons	butter
2 tablespoons	honey
1 tablespoon	toasted sesame seeds

Method:

Peel and thinly slice carrots. Combine all ingredients in a 2-litre casserole dish. Cover and cook on High for 5 to 7 minutes, stirring halfway through cooking. Serve.

PARMESAN ASPARAGUS

Serves: 2 to 4
Ingredients:
1	bunch of asparagus spears
2 tablespoons	water
1 tablespoon	butter
1	clove garlic, crushed
1 tablespoon	grated Parmesan cheese

Method:

Place asparagus and water in a 2-litre casserole dish. Cover and cook on High for 1 to 2 minutes. Drain. Place butter and garlic in a small dish and cook on High for 1 minute. Add drained asparagus and mix lightly. Cook on High for a further 1 minute. Sprinkle Parmesan cheese over asparagus. Serve.

Tip:

When placing asparagus in dish, place half the tips one way and half the tips in the opposite direction for more even cooking.

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