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Shredded Carrots and Zucchini
Because shredded vegetables cook so quickly,
all their natural flavor and crispness is preserved.
I N G R E D I E N T S
3 medium carrots, peeled
2 medium zucchini
1/4 cup unsalted butter
Salt
Freshly ground black pepper to taste
1/2 teaspoon chopped fresh tarragon or
1/4 tsp. dried
Cut carrots and zucchini to fit feed tube horizontally.
Process with shredding disc.
Melt butter in large skillet over medium-high heat.
Add shredded vegetables, salt and pepper. Cover
and cook until crisp, about 2 or 3 minutes.
Season with tarragon.
Yield 4 servings.
Sliced Tomatoes on Shredded Lettuce
You can prepare all the elements of this salad in
the work bowl.
I N G R E D I E N T S
1/4 cup parsley leaves, loosely packed
1 medium shallot, peeled
1 - 1 / 2 tablespoons red-wine vinegar
4 - 1 / 2 tablespoons safflower oil
1/2 teaspoon Dijon-style mustard
1/2 teaspoon sugar
1/2 teaspoon salt
Freshly ground black pepper
4 firm, ripe, medium tomatoes,
cored and cut flat at ends
1 medium head romaine lettuce, washed
Use metal blade to finely chop parsley and shallots.
Add oil, vinegar, mustard, salt and sugar through
the feed tube while the machine is running. Leave in
work bowl. Remove metal blade and insert standard
slicing disc. Slice tomatoes, using light pressure.
Cut lettuce into sections to fit feed tube. Insert
s t a n d a rd slicing disc and slice lettuce, using
medium pre s s u re .
Transfer contents of work bowl to platter, arranging
tomatoes over lettuce in an attractive pattern.
Yield 6 servings.
TIP: When preparing a meal, make the dishes
with the least amount of wet ingredients first.
In many cases, wiping the bowl with a paper
towel between recipes is sufficient.
03CU13135 DLC-8S IB 11/16/04 6:05 PM Page 38