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Vegetables and Legumes
– 28 –
CORN ON THE COB (S)
Serves: 4
Ingredients:
4 corn cobs
2 tablespoons butter
salt and pepper
Method:
Place corn cobs in 3-litre casserole dish and dot with
butter. Cook, covered, on P10 for 10 to 12 minutes.
Stand, covered, for 5 minutes. Season with salt and
pepper.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Refer to Vegetables directions on page 24.
S
AVOURY BRUSSELS SPROUTS (S)
ÅÅ
Serves: 4
Ingredients:
250 g brussels sprouts
2 tablespoons butter
150 g bacon, finely chopped
1 onion, finely chopped
1 teaspoon dill or basil
1 teaspoon sugar
Method:
Wash and drain brussels sprouts. Cook in a covered
2-litre casserole dish on P10 for 4 to 5 minutes.
To cook by Sensor Cook / Auto Cook:
Prepare as above. Cover with plastic wrap.
Refer to Vegetables directions on page 24.
Drain and set aside. Place remaining ingredients in
separate 2-litre casserole dish. Cook on P10 for 3 to
5 minutes. Add brussels sprouts and cook on P10 for
1 to 2 minutes. Serve.
VEGETABLE FRITTATA
Serves: 4 to 6
Ingredients:
400 g potatoes, thinly sliced
1
⁄
2 red capsicum, sliced into strips
1
⁄2 green capsicum, sliced into strips
1 tomato, diced
2 tablespoons fresh basil, chopped
4 eggs
1
⁄
3 cup sour cream
1
⁄2 teaspoon cracked black pepper
1
⁄2 cup grated tasty cheese
Method:
Place potatoes in a 2-litre shallow dish. Cook on P10
for 5 to 7 minutes. Arrange capsicum in a circular
pattern on top of potato sprinkle with tomato and
basil. Beat together eggs and sour cream in a jug.
Pour over vegetables. Cook on P6 for 3 to 5
minutes. Sprinkle with pepper and cheese and cook
on P6 for 7 to 9 minutes.
H
ONEY
G
LAZED
C
ARROTS AND
S
UGAR
S
NAP
P
EAS
(S)
ÅÅ
Serves: 4 to 6
Ingredients:
350 g carrots (approximately 4)
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 P10
for 6 to 8 minutes, stirring halfway through cooking.
Serve.
To cook by Sensor Cook / Auto Cook:
Prepare as above. Cover with plastic wrap.
Refer to Vegetables directions on page 24.
PARMESAN ASPARAGUS
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 2-litre casserole dish.
Cover and cook on P10 for 1 to 2 minutes.
Drain. Place butter and garlic in small dish and cook
on P10 for 1 minute. Add drained asparagus and mix
lightly. Cook on P10 for a further 1 minute. Sprinkle
Parmesan cheese over asparagus. Serve.
Honey Glazed Carrots and Sugar Snap Peas