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– 58 –
Vegetables and Legumes
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 1100 W for 4 to 5 minutes.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Vegetables directions on page 22. Select
Vegetables, then Start.
Drain and set aside. Place remaining ingredients in
separate 1-litre casserole dish. Cook on 1100 W for
3 to 5 minutes. Add brussels sprouts and cook on
1100 W 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
1100 W 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 Root Vegetables directions on page 22.
Select Root Vegetables, then Start.
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 1100 W for 1 to 2 minutes.
Drain. Place butter and garlic in a small dish and
cook on 1100 W for 1 minute. Add drained aspara-
gus and mix lightly. Cook on 1100 W 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 (water for soaking)
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 800 W 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 23. Select
Legumes, then Start.
F0003CA00QP_OI_07_180507.indd 58 2018/5/8 14:01:00
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