5.0
Owner's of the Cuisinart Blender DLC-2009CHB gave it a score of 5.0 out of 5. Here's how the scores stacked up:
55
Melt butter in a 3¾-quart saucepan over medium heat. Add zest mixture, juice and
vinegar. Bring to a boil and add carrots. Reduce heat to medium-low. Cover and simmer
until carrots are tender and glazed, about 13 to 16 minutes.
Nutritional information per serving:
Calories 144 (17% from fat) • carb. 2g • pro. 1g • fat 3g • sat. fat 2g
• chol. 8mg • sod. 46mg • calc. 49mg • fi ber 3g
Potato and Leek Gratin
Leeks grow in very sandy soil, so wash thoroughly to remove all grit before using.
Makes 12 servings
nonstick cooking spray
1 pound leeks, cleaned well, tough outer layer removed,
trimmed to about an inch of green above the white bulb,
cut into 1-inch lengths
2 tablespoons unsalted butter
3 ounces good quality white bread
1½ ounces Reggiano Parmigiano, cut into ½-inch pieces
6 ounces Gruyère (not processed)
2¼ pounds russet or gold potatoes, peeled, cut fl at at ends
1 can (12 ounces) evaporated skimmed milk, not reconstituted
1¼ cups lowfat milk
½ cup heavy cream
¾ teaspoon ground nutmeg
¾ teaspoon freshly ground black pepper
1 teaspoon kosher salt
Preheat the oven to 375ºF. Spray a shallow 2½-quart ovenproof casserole dish with
cooking spray. Cut a sheet of aluminum foil large enough to cover the casserole, spray
one side of the foil with cooking spray and set aside.
Insert the metal blade. Place leeks in work bowl and pulse to chop, about 10 pulses. In a
medium skillet, melt 1 tablespoon of the butter. Add the leeks, and cook over low heat for
20 to 25 minutes until they are light caramel in color. Remove from the heat and allow to
cool.
Wipe out work bowl to dry. Add the bread to the work bowl and pulse to achieve coarse
crumbs, about 20 to 25 pulses. With the machine running, drop the remaining butter
down the small feed tube and process until the crumbs are medium and the butter is
evenly distributed, about 30 seconds. Remove and reserve. With the machine running,
drop the Parmesan down the small feed tube and process to chop nely, 10 to 15
seconds; leave in work bowl.
Insert the shredding disc; shred the Gruyère using medium pressure. Add one half cup of
the cheeses to the breadcrumb mixture, reserve. Remove and reserve the remaining
cheeses.
Insert the slicing disc. Use medium pressure to slice the potatoes. Neatly layer
1
⁄
of the
potato slices in the bottom of the casserole. Top with half of the grated cheeses and half
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