25
3 tablespoons (45 ml)
butter or margarine
3 tablespoons (45 ml)
all-purpose flour
1 teaspoon (5 ml)
garlic salt
1
⁄
8
-
1
⁄
4
teaspoon (0.5-1 ml)
black pepper
1
⁄
8
-
1
⁄
4
teaspoon (0.5-1 ml)
cayenne
2
1
⁄
4
cups (535 ml) milk
2 slices white bread,
buttered and torn in
pieces
2 medium yellow
potatoes (such as
Yukon Gold,
Norgold)
4 small blue potatoes
2 medium red potatoes
2 shallots, cut into
1
1
⁄
2
-inch (3.75 cm)
pieces
Fresh parsley, if
desired
Melt butter in 2-quart (1.9-litres) saucepan over
medium heat. Stir in flour, salt, black and cayenne
pepper. Cook until mixture is smooth and bubbly,
stirring constantly. Gradually add milk. Cook,
stirring constantly until thickened and bubbly. Set
aside.
Position multipurpose blade in work bowl. Add
buttered bread. Pulse 5 to 6 times, about 10
seconds each. Set aside. Wipe out work bowl.
Switch multipurpose blade for reversible
slicing/shredding disc set to slice. Add potatoes and
shallots through feed tube. Process to slice. Place in
greased 12 x 8 inches (30.5 x 20.3 cm) see page 26
or shallow 2
1
⁄
2
-quart (2.4-litres) pan. Toss lightly to
mix.
Pour sauce mixture slowly over potatoes and
shallots; mix until potatoes are coated. Cover dish
with foil. Bake at 350°F (177°C) for 40 minutes.
Remove foil. Sprinkle buttered bread crumbs over
top. Bake for 35 minutes more, until tender.
If desired, add parsley to mini work bowl. Process
to chop. Sprinkle parsley over potatoes before
serving.
Yield: 12 servings (
1
⁄
2
cup [120 ml] per serving).
Per serving: About 130 cal, 4 g pro, 19 g carb, 4.5 g
total fat, 3 g sat fat, 15 mg chol, 135 mg sod.
Triple Potato Bake
1 pound (455 g)
carrots, peeled and
trimmed
1
⁄
4
cup (60 ml) water
1
⁄
4
teaspoon (1 ml) salt
1
⁄
4
cup (60 ml) bourbon
2 tablespoons (30 ml)
butter or margarine
2 tablespoons (30 ml)
brown sugar
Position reversible slicing/shredding disc in work
bowl to slice. Add carrots. Process to slice.
Combine carrots, water, and salt in small saucepan.
Heat to boiling. Reduce heat to medium. Cover.
Cook 5 to 7 minutes, until tender. Drain. Set carrots
aside in medium bowl; cover to keep warm.
Add bourbon, butter, and brown sugar to
saucepan. Cook and stir over medium-low heat until
bubbly and thickened. Add carrots; stir to coat.
Yield: 5 servings (
1
⁄
2
cup [120 ml] per serving).
Per serving: About 120 cal, 1 g pro, 12 g carb, 4.5 g
total fat, 3 g sat fat, 10 mg chol, 170 mg sod.
Bourbon-Glazed Carrots
VEGET
ABLES AND SIDE DISHES
