Panasonic NN-S784 g Brussels sprouts Tablespoons Butter 150 g, Teaspoon Dill or basil Sugar

h

Vegetables and Legumes

CORN ON THE COB (S)

Serves: 4

Ingredients:
4	corn cobs
2 tablespoons	butter
	salt and pepper
Method:

Place corn cobs in 3-litre casserole dish and dot with butter. Cook, covered, on P10 for 10 to 12 minutes. Stand, covered, for 5 minutes. Season with salt and pepper.

To cook by Sensor Cook:

Prepare as above. Cover with plastic wrap. Refer to Vegetables directions on page 24.

SAVOURY BRUSSELS SPROUTS (S) Å

Serves: 4
Ingredients:
250 g	brussels sprouts
2 tablespoons	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 / Auto Cook:

Prepare as above. Cover with plastic wrap. Refer to Vegetables directions on page 24.

Drain and set aside. Place remaining ingredients in separate 2-litre casserole dish. Cook on P10 for 3 to 5 minutes. Add brussels sprouts and cook on P10 for 1 to 2 minutes. Serve.

VEGETABLE FRITTATA

Serves: 4 to 6

Ingredients:
400 g	potatoes, thinly sliced
1⁄2	red capsicum, sliced into strips
1⁄2	green capsicum, sliced into strips
1	tomato, diced
2 tablespoons	fresh basil, chopped
4	eggs
1⁄3 cup	sour cream
1⁄2 teaspoon	cracked black pepper
1⁄2 cup	grated tasty cheese

Method:

Place potatoes in a 2-litre shallow dish. Cook on P10 for 5 to 7 minutes. Arrange capsicum in a circular pattern on top of potato sprinkle with tomato and basil. Beat together eggs and sour cream in a jug. Pour over vegetables. Cook on P6 for 3 to 5 minutes. Sprinkle with pepper and cheese and cook on P6 for 7 to 9 minutes.

HONEY GLAZED CARROTS AND SUGAR SNAP PEAS (S) Å

Serves: 4 to 6

Ingredients:
350 g	carrots (approximately 4)
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 6 to 8 minutes, stirring halfway through cooking. Serve.

To cook by Sensor Cook / Auto Cook:

Prepare as above. Cover with plastic wrap. Refer to Vegetables directions on page 24.

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 2-litre casserole dish. Cover and cook on P10 for 1 to 2 minutes.

Drain. Place butter and garlic in small dish and cook on P10 for 1 minute. Add drained asparagus and mix lightly. Cook on P10 for a further 1 minute. Sprinkle Parmesan cheese over asparagus. Serve.

Honey Glazed Carrots and Sugar Snap Peas

– 28 –