Bedienungsanleitung Magimix Ma Cuisine COMPACT 3200 - 2013 (Seite 47 von 79) (Englisch)

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1. Peel and wash the celeriac. Cut into large pieces and grate in the midi bowl with

the 4-mm grater disc.

2. Pour a litre of water into a large pan or pressure cooker. Add the celeriac. Put the

lid on and cook until the celeriac is very soft and easily pierced with the tip of a

knife. Drain and allow to cool slightly.

3. Blend the celeriac in the main bowl with the metal blade for 1-2 minutes.

4. When it has reached a smooth consistency, add the cream.

5. Switch the machine back on and slowly trickle the oil in via the feed tube. Season

with salt.

6. Reheat the purée for 5 minutes over a low heat.

Chef’s tip: You can make purées from a huge range of vegetables (carrots, courgettes,

etc.).

1. Wash the vegetables. Halve and deseed the peppers. Peel the onions and garlic.

Halve the garlic lengthways and remove the central shoot.

2. Dice all the vegetables (apart from the garlic) separately in the midi bowl ﬁtted

with the dicing kit or, failing that use the 4-mm slicing disc.

3. Soften the onions and garlic in a thick-bottomed pan with a little olive oil. Add the

peppers. When cooked, lift the vegetables out with a slotted spoon and set aside.

4. Fry the courgettes and aubergines. Lift out and set aside.

5. Add the tomatoes to the pan and cook for 10 minutes. Return all the other

vegetables to the pan.

6. Season and add the herbs.

7. Simmer over a low heat without the lid for approx. 40 minutes, stirring frequently

with a wooden spoon.

Celeriac purée

Ratatouille

SERVES

2 4-6 6-8 8 +

FOOD PROCESSOR

3200 3200 4200 5200

PREPARATION

10 min 10 min 15 min 15 min

BAKING

20 min 20 min 25 min 25 min

Celeriac

500g 1kg 1.5kg 2kg

Thick crème fraîche

65g 125g 190g 250g

Olive oil

1 tbsp 2 tbsp 3 tbsp 4 tbsp

Salt

SERVES

2 4-6 6-8 8 +

FOOD PROCESSOR

3200 3200 4200 5200

PREPARATION

30 min 30 min 35 min 35 min

COOKING

50 min 50 min 1hr 1hr

Courgettes

150g 250g 375g 500g

Tomatoes

300g 500g 750g 1kg

Onions

1223

Aubergines

/2 122

Peppers

/2 122

Garlic cloves

1234

Bay leaves, fresh thyme

Olive oil, salt & pepper

VEGETABLES

Simmer

over

low

heat

without

the

lid

for

approx

minutes

stirring

frequently

1. Wash the vegetables.

2. Peel the potatoes and turnips. Top and tail the courgettes.

3. Slice the vegetables separately in the midi bowl with the 2-mm slicing disc.

4. Heat the oil in your deep fryer. As soon as it is hot, fry the vegetable slices.

5. Drain on a wad of kitchen paper before transferring to a serving dish. Season with

salt and pepper.

6. Serve immediately.

Vegetable crisps

SERVES

2 4-6 6-8 8 +

FOOD PROCESSOR

3200 3200 4200 5200

PREPARATION

15 min 15 min 20 min 25 min

FRYING

5 min 5 min 5 min 5 min

Potatoes

2468

Courgettes

2234

Turnips

2468

Oil for frying, salt & pepper

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