Panasonic NN-S761 g Zucchini, sliced Capsicum, sliced Onion, sliced, ⁄2 cup Tomato purée Teaspoon

Vegetable Varieties

B ROCCOLI AND			C HEESE	S AUCE	(S)
Serves: 2 to 3
Ingredients:
250 g			broccoli, washed, trimmed
1 tablespoon		water	and cut into pieces
Cheese Sauce:
2 tablespoons		butter
2 tablespoons		flour
1 cup		milk
3⁄4 cup		grated cheese
1⁄4 teaspoon		mustard (optional)
			salt and pepper
Method:
Place broccoli and water in 2-litre casserole dish.
Cover and cook on P10 for 4 to 6 minutes.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Press	Vegetables		, then	Start .
Drain and set aside. Place butter in 4-cup jug and
cook on P10 for 30 seconds. Add flour and mix well.
Cook on P10 for 20 to 30 seconds. Add milk
gradually and stir well. Cook on P10 for 2 to 3
minutes, stirring halfway through cooking. Add
cheese, mustard, salt and pepper. Mix well. Pour
sauce over broccoli and cook on P6 for a further 1
minute.
T OMATO	V EGETABLE			C ASSEROLE	(S)
Serves: 4 to 6				R	e c ip	e P	r o m	p	tin g
Ingredients:
200 g			mushrooms, sliced
1			eggplant, chopped
200 g			zucchini, sliced
1			capsicum, sliced
1			onion, sliced
1 can ( 410 g)		tomatoes
1⁄2 cup		tomato purée
1 teaspoon		mixed herbs
1 teaspoon		minced garlic
Method:
Place mushrooms, eggplant, zucchini, capsicum and
onion in a 3-litre casserole dish. Cover. Cook on P7
for 10 minutes. Add tomatoes, tomato purée, herbs
and garlic. Re-cover and cook on P10 for 8 to 10
minutes.
To cook by Sensor Cook:
Place mushroom, eggplant, zucchini, capsicum and
onion in a 3-litre casserole dish. Cover. Cook on P7
for 10 minutes. Add remaining ingredients. Cover
with plastic wrap.
Press	Sauce	, then	Start .
HINT:
It is better to slightly undercook vegetables as they
will soften on standing. Allow to stand, covered,
with plastic wrap or a lid.

S AVOURY		B RUSSELS	S PROUTS	(S)
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 covered

2-litre casserole dish on P10 for 4 to 5 minutes.

To cook by Sensor Cook:

Prepare as above. Cover with plastic wrap.

Press Vegetables , then Start . 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.

C HEESY	M	ASHED	P OTATOES		(S)
Serves: 4					R	e c ip	e	P	r o m	p tin g
Ingredients:
500 g			potatoes, peeled and diced
1⁄4 cup			water
1⁄4 cup			milk
1⁄4 cup			grated cheese
Method:
Place potatoes and water in 2-litre casserole dish.
Cover and cook on P10 for 10 minutes.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Press	Root Vegetables			, then	Start .
Drain. Mash potatoes with potato masher. Add milk
and grated cheese. Mix well. Cook on P10 for 1
minute. Stir well before serving.
P ARMESAN		A SPARAGUS		(S)
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 2 to 4 minutes.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Press	Vegetables		, then	Start .

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.

Cooking Guide

– 53 –