Panasonic NN-ST657 W Tablespoons Green curry paste Cups Sliced vegetables 440 g, g Carrots 150 g

THAI VEGETABLE CURRY

Serves: 4

Ingredients:
1	onion, sliced
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 P10 for 2 minutes. Add vegetables, chick peas, coconut milk, lemon juice and soy sauce. Cook on P10 for 6 to 8 minutes. Sprinkle with chopped nuts. Serve with jasmine rice.

HERBED VEGETABLES

Serves: 4 to 6

Ingredients:
200 g	sliced snow peas
200 g	sliced carrots
200 g	sliced zucchini
2 tablespoons	chopped fresh parsley

Method:

Place snow peas, carrots and zucchini in a 2-litre casserole dish. Cover. Cook on P10 for 4 to 6 minutes, stirring once during cooking. Sprinkle with parsley. Serve.

TOMATO VEGETABLE CASSEROLE (S)

Serves: 4 to 6
Ingredients:
200 g	mushrooms, sliced
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

SAVOURY BRUSSELS SPROUTS (S) Å

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 P10 for 4 to 5 minutes.

To cook by Sensor Cook:

Prepare as above. Cover with plastic wrap. Select Vegetables, then Start.

To cook by Auto Cook:

Prepare as above. Cover with plastic wrap.

Press Vegetables. Select weight 250 g, then Start. Drain and set aside. Place remaining ingredients in separate 1-litre casserole dish. Cook on P10 for 3 to 5 minutes. Add brussels sprouts and cook on P10 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 P10 for 5 to 7 minutes, stirring halfway through cooking. Serve.

To cook by Sensor Cook:

Prepare as above. Cover with plastic wrap. Select Vegetables, then Start.

PARMESAN ASPARAGUS

Vegetables and Legumes

Method:	Serves: 2 to 4
Place mushrooms, eggplant, zucchini, capsicum and	Ingredients:
onion in a 3-litre casserole dish. Cover. Cook on P7
	1	bunch of asparagus spears
for 10 minutes. Add tomatoes, tomato purée, herbs	2 tablespoons	water
and garlic. Re-cover and cook on P10 for 8 to 10	1 tablespoon	butter
minutes.	1	clove garlic, crushed
	1 tablespoon	grated Parmesan cheese
To cook by Sensor Cook:
	Method:
Prepare vegetables as above. Cover with plastic
wrap. Select Vegetables then Start.	Place asparagus and water in a 2-litre casserole dish.
Add remaining ingredients. Cover with plastic wrap.	Cover and cook on P10 for 1 to 2 minutes.
Cook on P10 for 8 to 10 minutes.	Drain. Place butter and garlic in a small dish and cook
	on P10 for 1 minute. Add drained asparagus and mix
HINT:
	lightly. Cook on P10 for a further 1 minute. Sprinkle
It is better to slightly undercook vegetables as they
	Parmesan cheese over asparagus. Serve.
will soften on standing. Allow to stand, covered,
	Tip:
with plastic wrap or a lid.
	When placing asparagus in dish, place half the tips
HINT:	one way and half the tips in the opposite direction for
Wrap jacket potatoes in foil after cooking. They will	more even cooking.
retain their heat for about 15 to 20 minutes.

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