KitchenAid KFP720 User Manual download pdf (Page 27)

3 tablespoons butter

or margarine

3 tablespoons all-

purpose flour

1 teaspoon garlic salt

⁄

4 teaspoon black

pepper

⁄8-

⁄4 teaspoon cayenne

⁄4

cups milk

2 slices white bread,

buttered and torn in

pieces

2 medium yellow

potatoes (such as

Yukon Gold,

Norgold)

4small blue potatoes

2 medium red potatoes

2 shallots, cut into

⁄2-inch pieces

Fresh parsley, if

desired

Melt butter in 2-quart 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 or shallow 2

⁄2-quart 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 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 (

⁄2 cup 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 carrots,

peeled and trimmed

⁄4 cup water

⁄4 teaspoon salt

⁄4 cup bourbon

2 tablespoons butter

or margarine

2 tablespoons 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 (

⁄2 cup 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

VEGETABLES AND SIDE DISHES

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KitchenAid KFP720 User Manual Page 27

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