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Insert 4 mm slicing disc in food processor. Place beans horizontally in large feed tube and
process using light pressure. Remove and reserve.
Insert metal blade. Process shallot until finely chopped, about 5 seconds.
Warm oil in a 3-1/2-quart sauté pan over medium heat. Add chopped shallots and sauté until
soft but not browned, about 2 minutes. Add green beans and sauté for 3 to 4 minutes. Add
water and reduce heat to low. Cover pan and cook until crisp tender, about 8 to 10 minutes.
Remove from heat and add vinegar. Season with pepper and salt. Serve warm.
*Substitute a fruit-flavored vinegar for a change.
Preparation: 15 minutes
Cooking spray
2 ounces fresh white or wheat bread
3 tablespoons unsalted butter, at room
temperature, divided
2 pounds sweet potatoes, peeled and
cut in half crosswise
3/4 pound yellow onions, peeled and cut
in half lengthwise
1/3 cup currants
2 strips orange zest (2 x 1/2-inch),
bitter white pith removed
1/2 cup freshly squeezed orange juice
1/2 cup maple syrup (do not use pancake
syrup)
3/4 teaspoon herbs de Provence
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
Savory Sweet Potatoes with Onions & Currants
A low-fat alternative to traditional, rich sweet potato casseroles.
Makes 6 servings
Nutritional analysis per serving:
Calories 66 (31% from fat) • carb. 11g • pro. 2g • fat 3g
sat. fat 0g • chol. 0mg • sod. 46mg • fiber 4g
French Cut Green Beans with Shallots
“French cut” green beans take just seconds with the Cuisinart
®
DLC-2007.
Makes 4 servings
1 pound fresh green beans, trimmed,
cut to fit feed tube horizontally
2 large shallots, peeled,
cut into 1-inch pieces
2 teaspoons olive oil
1/4 cup water
1-1/2 teaspoons balsamic vinegar *
1/8 teaspoon white pepper
1/8 teaspoon kosher salt
Sides
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