Bedienungsanleitung Cuisinart MSC-400 (Seite 24 von 32) (Englisch)

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Broccoli Rabe with

Sausage

This dish takes a few steps to complete,

but it is well worth the effort. The broccoli

rabe is first steamed – this improves the

overall texture of the finished dish,

making it nice and tender.

Settings: Steam

Brown/Sauté

Makes 4 servings

1 quart water

1 large bunch broccoli rabe,

approximately 1 pound, ends

trimmed

1 teaspoon olive oil

12 ounces pre-cooked Italian sausage,

sweet, hot or mix of both, cut into

½-inch slices

3 garlic cloves, peeled and finely

chopped

¼ cup dry white wine

1½ cups chicken broth, low sodium

¼ teaspoon crushed red pepper flakes

1. Steam the broccoli rabe: Put the quart

of water into the cooking pot of the

Multicooker and insert the steaming

rack. Set to Steam for 8 minutes;

cover. Once tone sounds, put the

broccoli rabe on the rack and cover.

2. Unit automatically turns off when

steaming is complete. Remove and

reserve broccoli rabe. Carefully remove

water and wipe cooking pot dry.

Cooking pot will be hot, so use

caution.

3. Put the olive oil into the cooking pot

and set to Brown/Sauté at 350°F. Once

hot, cook sausage until well browned

on all sides; about 10 to 15 minutes.

4. Once sausage is browned, add garlic.

Sauté until fragrant. Add white wine

and allow to cook until almost

evaporated. Scrape up any flavorful

brown bits that have accumulated in

the bottom of the pan. Add chicken

broth and red pepper. Simmer for

about 5 minutes to blend the flavors.

5. Reduce the temperature to 300°F. Add

broccoli rabe and allow to simmer,

covered, for an additional 10 minutes.

6. Serve immediately.

Nutritional information per serving:

Calories 356 (62% from fat) • carb. 10g • pro. 21g

• fat 24g • sat. fat 8g • chol. 48mg • sod. 1286mg

• calc. 77mg • fiber 0g

Garlic-Rosemary Beans

These are delicious served alongside lamb

chops. You can also purée them in a food

processor to make a white bean dip to

serve with a crudités platter.*

Settings: Brown/Sauté

Slow Cook

Makes about 6 cups

1 pound dried navy or cannellini

beans

1½ teaspoons olive oil

6 to 8 garlic cloves, peeled and crushed

2 fresh rosemary sprigs

½ teaspoon kosher salt

2½ cups vegetable or chicken broth,

low sodium

1. Put beans in a large bowl, cover with

room temperature water by 2 inches.

Soak overnight. Once soaked, drain,

rinse, and drain again.

2. Put the oil in the cooking pot of the

Multicooker set to Brown/Sauté at

350°F. Add the garlic. Sauté until the

garlic is golden and fragrant, about 1

to 2 minutes. Add the remaining

ingredients. Stir to combine, cover and

switch to Slow Cook on High for 2½

hours.

3. Once the time has expired, the unit will

automatically switch to Keep Warm.

Serve warm or at room temperature.

* If puréeing, more liquid (about ½ to 1

cup) may need to be added when

processing.

Nutritional information per serving (½ cup):

Calories 138 (7% from fat) • carb. 24g • pro. 9g

• fat 1g • sat. fat 0g • chol. 0mg • sod. 182mg

• calc. 60mg • fiber 9g

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