Bedienungsanleitung Cuisinart CMW-55 (Seite 23 von 41) (Englisch)

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Smashed Potatoes and

Cauliflower with Garlic

Cauliflower is substituted for some of

the potatoes to lighten up this side dish.

The best thing is no need to drain the

potatoes and cauliflower, making them

even easier to prepare.

Makes about 2½ cups

¾ pounds Yukon Gold potatoes,

peeled, cut into 1-inch cubes

½ pound cauliflower, separated into

1-inch flowerets, then cut in half

2 garlic cloves, peeled and thinly

sliced

¼ cup low sodium vegetable broth,

chicken broth or water

⁄

cup plus 1 tablespoon whole

milk or half-and-half

2 tablespoons unsalted butter,

cut into ½-inch pieces

¼ teaspoon kosher salt

pinch freshly ground white

pepper

Place the potatoes, cauliflower, garlic, and

broth/water in a 1½-quart microwave-safe cas-

serole/bowl that is at least 4 inches deep. Cover

tightly with lid or a plate and place in the

Cuisinart

Compact Microwave. Microwave on

high (PL 10) for 10 minutes. Stir. Microwave on

high for 8 minutes. Remove and let stand for 2

to 3 minutes.

Place milk and butter in a 2-cup glass measure

or bowl. Microwave on high for 2 minutes, until

milk is hot and butter is completely melted.

Pour over potato/cauliflower mixture. Sprinkle

with salt and pepper. Use a potato masher or

hand mixer to “smash” potatoes and cauliflower

to desired consistency. If a smoother texture is

desired, use a food mill. Serve hot.

Nutritional information per serving

(one-half cup, made with milk):

Calories 124 (39% from fat) • carb. 17g • pro. 3g

• fat 5g • sat. fat 3g • chol. 15mg • sod. 179mg

• calc. 38mg • fiber 2g

Broccoli and Cheddar

Stuffed Potatoes

Twice baked potatoes in minutes.

Makes 4 servings as a side dish

2 medium russet potatoes

1½ cups chopped fresh broccoli

(stems cut to ½-inch pieces,

flowerets cut to bite-sized

pieces)

2 tablespoons water

2 teaspoons unsalted butter

2 tablespoons chopped green

onion (include some of the green)

3 tablespoons lowfat sour cream

or plain yogurt

3 tablespoons lowfat milk

¾ cup (about 3 ounces) light

shredded sharp Cheddar, divided

½ teaspoon kosher salt

¼ teaspoon freshly ground white

or black pepper

2 slices crispy microwaved bacon,

crumbled (optional)

Scrub the potatoes well and dry them. Prick

with a fork. Place in the Cuisinart

Compact

Microwave and microwave on the potato setting

for 2 potatoes. Remove from microwave, wrap

in aluminum and let stand 10 minutes.

Place the broccoli and water in a shallow

microwave-safe bowl. Cover with plate or lid

and microwave for 1 serving on fresh vegetable

setting. Remove from microwave, uncover and

drain.

Slice potatoes in half horizontally. Scoop the

cooked potato flesh into a medium bowl, leav-

ing ¼-inch-thick potato shell; reserve shells.

Add butter and chopped green onions to pota-

toes in bowl and mash well. Add sour cream/

yogurt and milk. Mash well. Choose about 16

pieces of the broccoli flowerets and reserve.

Stir in remaining cooked broccoli, ½ cup of the

cheese, salt, and pepper. Spoon the potato

mixture into shells. Arrange about 4 flowerets

decoratively on each potato.

Place the potatoes in a circle on a microwave

safe plate. Cover with a microwave safe paper

towel or waxed paper. Microwave on high

(PL 10) for 4 minutes. Sprinkle with remaining

cheese. Potatoes can be served at this point,

or returned to the microwave for another 1½

minutes on high to melt cheese. If desired, sprin-

kle with crumbled crispy bacon bits. Serve hot.

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