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25
Put all ingredients except potatoes in work bowl
and insert shredding disc. Process potatoes and
leave them in a work bowl. Remove shredding
disc and carefully insert metal blade. Pulse 2 or
3 times, until liquid is absorbed. Potatoes will
become gluey if you over-process.
Wonderfully light, uffy mashed potatoes can
also be made with the optional whisk attachment
(DLC-155).
Potatoes au Gratin
You can use baking or boiling potatoes for this
substantial yet elegant dish.
8 servings
3 ounces Gruyère cheese, cut in cubes
2 medium garlic cloves, peeled
1 medium onion, peeled and quartered
2½ cups milk or half-and-half
1 teaspoon salt
Freshly ground white pepper
3 large potatoes (about 10 ounces each),
peeled and cut fl at at ends
Preheat oven to 400°F and butter a 2-quart baking
dish. Chop cheese with metal blade until it is nely
grated. Remove and reserve it. Drop onion and
garlic through feed tube while machine is running
and process until nely chopped. Put onion/garlic
mixture in saucepan with milk, salt and pepper.
Shred potatoes with shredding disc, one at a time,
using rm pressure on pusher. Add shredded
potatoes to saucepan and bring mixture to a boil,
stirring continuously to prevent scorching.
Remove saucepan from heat and spread potato
mixture in prepared baking dish. Sprinkle with
reserved cheese and bake for 25 minutes or until
potatoes are tender and cheese is golden. Let
stand for 10 minutes before serving.
Shredded Carrots and
Zucchini
Because shredded vegetables cook so quickly, all
their natural fl avor and crispness is preserved. If
you like, substitute an equal amount of parsnips
for zucchini.
4 servings
3 medium carrots (about 2 ounces each)
2 medium zucchini (about 4 ounces each)
¼ cup unsalted butter
Salt and pepper to taste
½ teaspoon chopped fresh tarragon or
¼ teaspoon, dried (optional)
Peel carrots and cut them and unpeeled zuc-
chini to t feed tube horizontally. Process with
shredding disc. Melt butter in large skillet. Add
shredded vegetables and sprinkle with a little salt
and pepper. Cover and cook until just tender, 2 or
3 minutes. Season with tarragon, salt and pepper
to taste.
Sliced Tomatoes on
Shredded Lettuce
You can prepare all the elements of this salad in
the work bowl.
6 servings
¼ cup parsley leaves, loosely packed
1 medium shallot, peeled
1½ tablespoons red wine vinegar
4½ tablespoons saffl ower oil
½ teaspoon Dijon-style mustard
½ teaspoon sugar
½ teaspoon salt
Freshly ground black pepper
4 fi rm, ripe, medium tomatoes, cored and
cut fl at at ends
1 medium head romaine lettuce
Use metal blade to chop parsley and shallot ne.
Add all remaining ingredients, except tomatoes
and lettuce through the feed tube opening while
the machine is running. Remove metal blade and
insert slicing disk.
Slice tomatoes into dressing, using light pressure.
Cut lettuce into sections to t feed tube. Slice with
slicing disc, using medium pressure. Transfer con-
tents of work bowl to platter, arranging tomatoes
over lettuce in an attractive pattern.
TIP: When preparing a meal, make the dishes
with the least amount of wet ingredients rst. For
example, make the bread rst, and then you don’t
need to wash the bowl before making the salad.
In many cases, wiping the bowl with a paper towel
between recipes is suf cient.
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