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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 (3.3 L) 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-flavoured vinegar for a change.
Preparation: 15 minutes
Cooking spray
2 ounces (57 g) fresh white or wheat
bread
3 tablespoons (45 ml) unsalted butter,
at room temperature, divided
2 pounds (907 g) sweet potatoes,
peeled and cut in half crosswise
3/4 pound (340 g) yellow onions, peeled
and cut in half lengthwise
1/3 cup (75 ml) currants
2 strips orange zest (2 x 1/2-inch
[5 x 1.25 cm]), bitter white pith
removed
1/2 cup (125 ml) freshly squeezed orange
juice
1/2 cup (125 ml) maple syrup (do not use
pancake syrup)
3/4 teaspoon (3 ml) herbs de Provence
1/2 teaspoon (2 ml) kosher salt
1/4
teaspoon (1 ml) freshly ground pepper
Savoury 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-2007C.
Makes 4 servings
1 pound (454 g) fresh green beans,
trimmed, cut to fit feed tube
horizontally
2 large shallots, peeled,
cut into 1-inch (2.5 cm) pieces
2 teaspoons (10 ml) olive oil
1/4 cup (50 ml) water
1-1/2 teaspoons (7 ml) balsamic vinegar *
1/8 teaspoon (0.5 ml) white pepper
1/8 teaspoon (0.5 ml), kosher salt
Sides
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