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– 56 –
Vegetables and Legumes
P
ARMESAN
A
SPARAGUS
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 a 2-litre casserole
dish. Cover and cook on P10 for 1 to 2 minutes.
Drain. Place butter and garlic in a 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.
Tip:
When placing asparagus in dish, place half the tips
one way and half the tips in the opposite direction for
more even cooking.
R
ED
C
OCONUT
D
HAL
Serves: 4 to 6
Ingredients:
1 cup red lentils
1 teaspoon turmeric
400 ml coconut milk
250 ml water
1 teaspoon crushed red chilli
1 teaspoon crushed garlic
lemon juice to taste
Method:
Place all ingredients in a 2 litre casserole dish. Stir
and cook on P6 for 18 to 20 minutes, stirring twice
during cooking.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Legumes directions on page 20. Select
Legumes then
Start
.
S
AVOURY
B
RUSSELS
S
PROUTS
Serves: 4
Ingredients:
250
g
brussels sprouts
1 tablespoon butter
150
g
bacon, fi nely chopped
1 onion, fi nely chopped
1 teaspoon dill or basil
1 teaspoon sugar
Method:
Wash and drain brussels sprouts. Cook in a covered
2-litre casserole dish on P10 for 4 to 5 minutes.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Vegetables directions on page 20. Select
Vegetables, then
Start
.
Drain and set aside. Place remaining ingredients in
separate 1-litre casserole dish. Cook on P10 for 3 to
5 minutes. Add brussels sprouts and cook on P10 for
1 to 2 minutes. Serve.
H
ONEY
G
LAZED
C
ARROTS AND
S
UGAR
S
NAP
P
EAS
Serves: 4 to 6
Ingredients:
350
g
carrots
150
g
sugar snap peas, trimmed
2 tablespoons brown sugar
2 teaspoons butter
2 tablespoons honey
1 tablespoon toasted sesame seeds
Method:
Peel and thinly slice carrots. Combine all ingredients
in a 2-litre casserole dish. Cover and cook on P10
for 5 to 7 minutes, stirring halfway through cooking.
Serve.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Vegetables directions on page 20. Select
Vegetables, then
Start
.
F0003BQ60QP_CB_00_160531.indd 56F0003BQ60QP_CB_00_160531.indd 56 2016/8/18 13:07:472016/8/18 13:07:47
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