Remove to a rack and let cool for 10 to 15
minutes before slicing. Cut in wedges to serve.
Refrigerate any leftovers well wrapped. Serve
leftovers cold, or reheat briefly in an oven.
Reheating in a microwave is not recommended.
Makes one 9-inch tart or pie, 8 servings.
LACY POTATO PANCAKES
3 large Idaho Potatoes (1-1/2 pounds
total, 680g), peeled, scrubbed and cut
flat at one end
2 teaspoons salt
Freshly ground pepper
2 tablespoons chopped fresh
chives (optional)
1/2 stick (4 tablespoons) unsalted butter
or margarine
1/4 cup (60ml) vegetable oil
Pour 1-1/2 cups (360ml) of cold water into
work bowl. (Water helps prevent potatoes from
discoloring.) Insert shredding disc and process
potatoes, using firm pressure.* Drain, and use
paper towels to squeeze out as much moisture
as possible. Toss in mixing bowl with salt,
pepper and chives (if using).
Heat 2 tablespoons of butter or margarine and
2 tablespoons of oil in large heavy skillet.
When foam subsides, put 2 tablespoon
mounds of shredded potatoes in skillet,
flattening each into round shape with spatula.
Fry 3 or 4 pancakes at a time, over medium-
high heat, cooking until crisp and golden,
about 2 or 3 minutes each side.
Continue with remaining potatoes, adding
more butter and oil to skillet as necessary.
Makes 24 pancakes.
*An optional fine-shredding disc with detach-
able stem makes extra fine shreds of potatoes -
perfect for potato pancakes.
SWEET POTATO BAKE
Cooking spray
1 medium onion, peeled, halved,
ends cut flat
2 tablespoons unsalted butter, divided
1 pound sweet potatoes, peeled,
cut to fit feed tube
2 slices whole wheat bread,
torn into 1-inch pieces
3/4 cup half-and-half
2 large eggs
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground white pepper
Lightly coat an 8-cup gratin dish with cooking
spray. Preheat oven to 350° F.
Insert slicing disc and slice onions.
Melt 1 tablespoon of the butter in a 10-inch
skillet over medium heat and cook onions
until tender and light golden brown, about
5 minutes. Remove from heat and let cool
Insert shredding disc. Use medium pressure
to shred sweet potatoes. Add to cooked onions
and toss to combine. Arrange in prepared
gratin dish.
Insert metal blade and place bread in work
bowl. Pulse to chop, 5 times, then process
continuously until the mixture is coarse crumbs,
about 5 seconds. With the machine running,
add the remaining butter and process
10 seconds, until crumbs are buttered.
Remove and reserve. Place half-and-half, eggs,
allspice, nutmeg, and white pepper in work
bowl. Process the custard until combined,
10 – 15 seconds. Pour egg mixture over sweet
potato mixture. Top evenly with buttered
breadcrumbs. Bake until potatoes are tender,
mixture is set, and crumbs are golden brown
and crisp, about 40 to 45 minutes. Serve hot.
SHREDDED CARROTS
AND ZUCCHINI
Shredded vegetables cook quickly, which helps
preserve their natural flavor and crispness.
2 or 3 medium zucchini (about 12 ounces
total, 340g), peeled and cut to fit feed
tube horizontally
4 or 5 medium carrots (about 12 ounces
total, 340g), peeled and cut to fit feed
tube horizontally
2 tablespoons (1 ounce, 28g)
unsalted margarine
Salt and freshly ground pepper to taste
1/4 teaspoon dried tarragon (optional)
Insert shredding disc.* Shred zucchini. Remove
and reserve. Shred carrots.
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