Thermador PRD48NCSGU Recipes for Steam Cooking

COOKING WITH STEAM

STEAM RECIPES FOR THE CULINARY ENTHUSIAST

PROFESSIONAL

SERIES

STEAM OvEN

MASTERPIECE

SERIES

STEAM OvEN

WITH

MASTERPIECE

HANdLE

MASTERPIECE

SERIES

STEAM OvEN WITH PRO HANdLE

PRO GRANd®

STEAM RANGE

TABLE OF CONTENTS

Introduction

Starters, Soups and Salads

Side Dishes, Vegetarian Dishes and Casseroles

Seafood Dishes

Meat Dishes

Poultry

Cakes, Pastries and Desserts

Breads

Metric Information

Index of Recipes

102

128

140

141

BSH Home Appliances Corporation 1901 Main Street, Suite 600 Irvine, CA 92614

www.thermador.com

STEAMING AND BAKING  ALL IN ONE APPLIANCE

SETTINGS

Mode, Temperature

Accessories / Ovenware

This cookbook oers you a variety of tasty recipes which you can make in your new combination steam oven.

Sophisticated starters, tasty soups and salads, simple and elaborate side dishes, delicious sh and meat dishes, delectable desserts, moist cakes, sweet and savory pastries and bread that’s as good as your baker’s - all this is quick and easy to prepare with your combination steam oven.

All recipes serve 4, unless otherwise indicated. If you wish to cook for a larger or smaller number of people, you can easily adjust the quantities accordingly. The steam cooking time given in the recipe will not be aected. With all other types of heating, the cooking time will increase or decrease according to the quantity.

Please also read the Use and Care Guide supplied with your appliance carefully so that you can get the best use from your combination steam oven.

The settings for each recipe are presented making it easy to use your new combination steam oven.

Each recipe in this cookbook includes the nutrition facts of a single serving, which is calculated by our team of cooking professionals. When ingredient choices are given (such as butter or margarine), the rst one listed is used for the analysis. The nutrition facts do not include optional ingredients. If the amount of food consumed is dierent from the stated serving size or if the ingredients are modied, the nutritional values will no longer be accurate.

Explore more great recipes for this and other appliances at

www.thermador.com/culinary/recipes

A French version of this cookbook can also be downloaded at

www.thermador.ca

Cooking Time

Rack Position

STEAM, 210° – 212ºF

20 minutes

Baking Pan

WHY COOK WITH STEAM?

Cooking with steam is one of the healthiest cooking methods. The steam envelops the food and exerts no pressure on it, so the vitamins and minerals are largely preserved.

Delicate sh, moist and tender meat and delicious vegetables can only be achieved with steam. Custard, terrines and dumplings are also wonderfully simple to make using the steam oven.

THE ADVANTAGE:

• Almostnolossofnutrients

When steamed, food is not immersed in water, so the vitamins and minerals do not leach out. Studies have shown that steamed broccoli, for example, contains 50% more Vitamin C than boiled broccoli.

• Low-fatcooking

Food can be cooked with low amounts of fat or, depending on taste, with no fat at all. When meat is steamed, the fat separates itself from the meat and drips into the baking pan.

• Reheating

Steam lets you reheat food without losing the original dish’s moisture, textures and avors.

• Meatcooking

Cook a 14 lb turkey in just 90 minutes in the oven’s Steam Convection mode. Golden on the outside; moist on the inside. Dry meat is a thing of the past.

• Appetizingappearance

When cooked with steam, foods retain their natural color. Cooked vegetables look like they have been freshly harvested. You hardly need to stir or turn the food, which means that even delicate sh dishes retain their shape. Foods do not dry out.

• Flavorfulenjoyment

Steaming provides naturally avorful food that needs hardly any salt.

• Cookingamenu

With steam you can cook several components of a menu at the same time without the different avors mixing.

HOW DOES THE STEAM WORK?

1. The water tank is lled with fresh tap water.

2. When the appliance is switched on, a valve opens. Water from the tank is delivered into the evaporator dish at the bottom of the cooking compartment.

3. Under the evaporator dish, there is a heating element which heats up.

4. The water in the evaporator dish begins to boil and evaporates.

5. The food is enveloped by the steam and cooked gently without pressure.

TRUE CONVECTION

During True Convection mode, a heating element on the back panel of the cooking compartment is heated. The fan then circulates the hot air around the food.

True Convection is most suitable for making sweet and savory pastries, pot roasts and various cakes; this mode is not suitable for braising.

For the slow cooking setting, the True Convection is specially adjusted so that all tender pieces of meat are particularly juicy and cooked to perfection.

True Convection is also used for dish warming and keeping food warm. This enables you to keep food warm for a short time and to warm porcelain dishes.

TRUE CONVECTION AND STEAM COMBINED

With the Steam Convection mode, Steam and True Convection are used together. This combination is particularly suitable for cooking meat and baking bread and rolls.

Thanks to the combination of True Convection and Steam, roasts get crispy on the outside and juicy on the inside. Pastries get a nice, shiny surface and do not dry out.

For the reheating, proong and defrosting settings, True Convection and Steam are specially adjusted to the relevant type of heating.

STEAM OVEN COOKING FUNCTIONS

SETTING FUNCTION OF EACH SETTING

STEAM Vegetables, sh and side dishes; extracts juices. STEAM CONV Combines steam and convection oven modes. Meat, soués and

baked goods. REHEAT Gently reheats cooked foods in plated dishes and baked dishes. DEFROST Defrosts fruits, vegetables, meats and sh for cooking

or serving. SLOW COOK Slowly roasts meats so they remain very tender. PROOF Proof (raises) yeast dough and sourdough. TRUE CONV Operates as a convection oven, with no steam. Use for moist

cakes, sponge cakes and browning meat.

Refer to the Use and Care manual supplied with your appliance for additional modes.

INFORMATION AND TIPS

• CookingTimes

Unless otherwise indicated, the cooking times in the recipes are for food inserted into a cold oven.

• ShelfPosition

When steaming, you can insert the pans at any shelf position. Note: If you are using the perforated baking pan, you must always place a baking pan underneath. This will catch any dripping liquid.

• Ovenware

Always use steam and heat-resistant ovenware. Silicone baking molds are not suitable for use when combining True Convection and Steam.

• BlanchingVegetablesforFreezing

The extremely short steam time for blanching means that maximum color, avor and vitamins are preserved. Wash, clean and chop the vegetables. Place the vegetables in the perforated baking pan. Insert the baking pan underneath. Steam the vegetables for only approximately 1 to 2 minutes. Then briey immerse the vegetables in ice-cold water so that the cooking process is interrupted.

• ReheatingFood

During reheat, food is gently reheated - it does not dry out and tastes as though it were freshly prepared. Place the food in a dish on the wire rack.

• DoughProong

Yeast or sourdough rise signicantly more quickly in the oven than at room temperature.

• FreshorFrozenVegetables

– The recipes use predominantly fresh vegetables. If you need to cook quickly or the relevant vegetables are out of season, you can also use frozen vegetables. – Frozen vegetables have already been blanched before freezing. Therefore, spinach leaves only need defrosting. – Vegetables such as broccoli or cauliower are used in exactly the same way as fresh vegetables. However, the specied cooking times may have to be changed.

• FreshHerbs

The recipes usually indicate fresh herbs. These contain many vitamins and minerals. If you have no fresh herbs, use frozen herbs. Dried herbs have a stronger taste, therefore adjust the seasoning accordingly.

• GeneralSettingValues

In the Use and Care Manual, you will nd appropriate setting values and information for many dierent foods.

ACCESSORIES

PERFORATED BAKING PAN  FULL SIZE: Ideal for steaming sh or large quantities of vegetables, for extracting juice from berries and much more.

NOTE: Always insert the baking pan underneath. The dripping liquid is then collected here and the oven is kept clean.

BAKING PAN  FULL SIZE: Use the baking pan for tray baking and for collecting dripping liquid.

WIRE RACK: Place ovenware on the wire rack.

Place your roast on the wire rack with the baking pan underneath and insert both together into one level.

Ideal for casseroles, cake pans or other bakeware. Also ideal for crisping roasts when used in combination with the baking pan.

PERFORATED BAKING PAN  HALF SIZE: Ideal for steaming vegetables, extracting juice from berries, defrosting, and smaller quantities of food.

Note: Always insert the baking pan underneath. BAKING PAN  HALF SIZE:

Use for smaller quantities, rice and cereals.

STARTERS,

StarterS, SoupS and SaladS

SOUPS ANd SALAdS

COCONUT AND PUMPKIN SOUP

StarterS, SoupS and SaladS

INGREDIENTS

1 lb. pumpkin or butternut squash ½ bunch cilantro, roughly chopped 1 onion 1 garlic clove 1 piece root ginger, ¾ -1” 1 tbsp. olive oil 1 cup strong vegetable broth 1 – 2 tsp. red curry paste

⁄3 cups coconut milk

Salt 3 – 4 stalks of at-leaf parsley

SETTINGS

STEAM, 210°– 212ºF 12 – 14 minutes Baking Pan

Quarter the pumpkin. Use a spoon to remove strings and seeds from the pumpkin’s inner cavity. Cut the pumpkin into strips then roughly dice it with the skin. Wash and dice the cilantro. Place it all in the baking pan and steam as indicated.

Peel and dice the onion and garlic. Peel and grate the ginger. Sweat in olive oil in a pan then add the broth. Add the red curry paste.

Add the pumpkin mixture to the broth and purée nely. Pour in the coconut milk and briey heat the mixture. Add salt to taste and serve with chopped parsley.

COOK’S TIP:

The smaller the pumpkin, the sweeter it is.

Serves 4

SAVORY POULTRY PARCELS

StarterS, SoupS and SaladS

INGREDIENTS

4 large or 8 small wonton skins 1 chicken breast llet 2 tsp. sesame oil 1 – 2 tsp. light soy sauce Salt Freshly ground black pepper 1 tsp. nely diced ginger 1 garlic clove Chili akes (to taste) 16 spinach leaves, washed

SETTINGS

STEAM, 210°– 212ºF 20 minutes Perforated & Baking Pan

Soak the wonton skins in between damp tea towels. Halve or quarter wonton skins, depending on size.

Roughly dice the well-chilled chicken breast llet. Purée to a course texture with 1 tsp. sesame oil, soy sauce, garlic clove, and seasonings.

Place one spinach leaf on the center of each wonton skin. Place one teaspoon of the lling on each spinach leaf and wrap into small parcels. The parcels must be completely sealed so that none of the lling escapes.

Grease the perforated pan with the remaining sesame oil. Place the poultry parcels on the cooking pan with the seam face down and steam as indicated.

Remove the poultry parcels from the pan and arrange on a plate.

COOK’S TIP:

Serve the poultry parcels with chopsticks. Serve with soy sauce dip seasoned with chili sauce and a few drops of lemon juice.

DID YOU KNOW:

Unpeeled ginger in a freezer bag will keep indenitely in the freezer, and you can grate or slice the ginger while it’s frozen.

Serves 4

HAM AND EGG BRUNCH CUPS

StarterS, SoupS and SaladS

INGREDIENTS

4 slices deli-style ham 4 eggs Salt and pepper

Optional Shredded cheese Snipped herbs

SETTINGS

STEAM CONV, 350°F 8 – 10 minutes 4 Ramekins in the Perforated Pan

Spray (4) 6 oz. custard cups or ramekins with non-stick spray. Arrange on perforated pan. Line each cup with piece of ham, pleating to t. Break an egg into each cup and sprinkle with salt and pepper.

Bake as indicated or until whites are opaque and eggs are done. Garnish with cheese and herbs if desired.

EGG EQUIVALENTS:

LARGE EGGS OTHER SIZE EQUIVALENTS

1 large egg 1 jumbo, 1 extra large, 1 medium, or 1 small egg

2 large eggs 2 jumbo, 2 extra large, 2 medium, or 3 small eggs

3 large eggs 2 jumbo, 3 extra large, 3 medium, or 4 small eggs

4 large eggs 3 jumbo, 4 extra large, 5 medium, or 5 small eggs

Serves 4

StarterS, SoupS and SaladS

1212

THAI LENTIL SALAd

THAI LENTIL SALAD

StarterS, SoupS and SaladS

INGREDIENTS

1 red onion, peeled 1 garlic clove, peeled 1 piece root ginger, approx. 1 small red chili, seeds removed 1 tbsp. oil 1 tbsp. red curry paste 1 tbsp. sh sauce 1 tsp. vegetable stock granules 1 cup water

¾”, peeled

½ lb. red lentils, rinsed

10 oz. pineapple 1 yellow pepper

½ bunch chives

5 tbsp. diced tomatoes Salt

Finely chop onion, garlic, ginger, and red chili.

Pour oil into a pan. Sweat the onion, garlic, ginger and chili, stirring continuously. Add the curry paste, sh sauce, stock granules and water and bring to a brief boil.

SETTINGS

STEAM, 210°– 212ºF 12 – 14 minutes Baking Pan

Add the lentils. Pour the mixture with the liquid into the baking pan and steam as indicated.

Meanwhile, peel the pineapple, remove the hard core and cut the pineapple into small pieces. Clean the pepper, remove the seeds and cut into thin strips. Rinse the chives, pat dry and cut into small rings.

Stir together lentils and tomatoes and season with salt. Add the pineapple, pepper and chives and serve.

COOK’S TIP:

Lentils cooked in steam become particularly soft.

Serves 4

ASPARAGUS SALAD

StarterS, SoupS and SaladS

INGREDIENTS

2 lb. green asparagus Salt 1 bunch arugula

SETTINGS

STEAM, 210°– 212ºF 7 – 10 minutes Perforated & Baking Pan

½ lb. cherry tomatoes

3 tbsp. parmesan cheese, fresh

Honey Mustard Salad Dressing 1 tsp. honey mustard 2 tbsp. white wine vinegar 3 tbsp. olive oil 1 tbsp. pumpkin seed oil Salt and black pepper

Cut away the bottom third of the green asparagus.

Cut the asparagus diagonally into thirds. Place in the perforated baking pan and cook as indicated until rm to the bite.

To make the salad dressing, stir together the mustard, vinegar and oils and season with salt and pepper.

Wash the arugula and drain well. Halve or quarter the cherry tomatoes, depending on size.

After steaming, place the asparagus in a shallow dish. Add two tablespoons of the asparagus broth to the salad dressing and drizzle the dressing over the asparagus. Place the arugula and tomatoes on plates. Arrange the asparagus on top and drizzle with the salad dressing. Use a potato peeler to make Parmesan shavings. Scatter them over the salad and serve.

KITCHEN TIP:

Starting at the base of each asparagus spear and working toward the tip, bend the spear several times until you nd a place where it breaks easily. Snap o the woody base at that point.

Serves 4

MOROCCAN SALAD

StarterS, SoupS and SaladS

INGREDIENTS

1 – 10 oz. box couscous 2 cups chicken broth 1 unpeeled eggplant, cut into

¾” pieces

SETTINGS

Couscous STEAM, 210° – 212ºF 5 minutes Cooking Pan – Half Size

½ cup olive oil + additional

1 red bell pepper 2 cloves garlic, crushed Juice of 1 lemon 2 tomatoes, chopped 4 green onions, sliced 1 – 15 oz. can garbanzo beans, drained

Eggplant

TRUE CONV, 425°F, Preheat 12 minutes Perforated + Baking Pan

½ cup chopped fresh parsley

4 oz. feta cheese, crumbled Salt and pepper to taste Red lettuce leaves Toasted pita wedges

Combine couscous and broth in solid half-size baking pan. Cook as indicated. Remove from oven and allow to cool.

Meanwhile, in a plastic bag toss diced eggplant with a little olive oil to coat. Place in perforated full size steam oven pan. Preheat oven to 425ºF. Roast as indicated or until lightly browned.

Meanwhile, blister the skin of the bell pepper by placing atop a gas cooktop burner and turning until evenly blackened and bubbly. Let cool, then remove skin and dice.

Combine the ½ cup olive oil, garlic, lemon juice; mix with cooked, cooled couscous, eggplant and red pepper. Add tomatoes, green onions, drained garbanzos, parsley and feta. Mix gently to distribute the dressing and season to taste with salt and pepper.

Serve on red lettuce leaves, scooping up salad with toasted pita bread wedges.

VARIATION:

For a vegan version substitute vegetable broth and soy-based cheese that has been brined in green olive juice.

Serves 6

ASIAN LEAFY VEGETABLES WITH CILANTRO PESTO

StarterS, SoupS and SaladS

INGREDIENTS

8 small bok choy

Cilantro Pesto

⁄3 cup cashew kernels

1 bunch cilantro



⁄ cup + 2 tbsp. olive oil

2 oz. freshly grated parmesan Salt and black pepper

SETTINGS

STEAM, 210°– 212ºF 5 – 7 minutes, depending on size of bok choy Perforated & Baking Pan

Clean, wash and drain the bok choy. Place in the perforated cooking pan and cook as indicated.

Wash the cilantro, shake dry and pick o the leaves. Toast the cashew kernels in a dry pan, until fragrant. Remove from the pan and leave to cool.

Purée the cashew kernels with cilantro, olive oil and Parmesan. Season with salt and pepper.

Drain the prepared bok choy and arrange on a plate. Drizzle with cilantro pesto and serve

immediately.

COOK’S TIP:

Leftover pesto tastes great with shrimp or hot noodles. Place leftover pesto in airtight containers; chill for 2 days or freeze for up to 3 months.

Serves 4

APULIAN RICE SALAD

StarterS, SoupS and SaladS

INGREDIENTS

2 carrots 1 small leek 3 tbsp. water 4 – 5 tbsp. white balsamic vinegar 1 tsp. sugar 1 yellow pepper 4 oz. frozen peas 1 cup parboiled long grain rice 1

¼ cup water or stock

Salt 3 tbsp. green and black olives, pitted 1 can tuna in water, drained 1 tbsp. lemon juice 2 – 3 tbsp. olive oil Parsley leaves 2 tbsp. capers, drained

SETTINGS

STEAM, 210°– 212ºF Baking Pan

Carrots & Leeks 7 minutes

Rice 15 – 20 minutes

Peel and nely dice the carrots. Clean the leek and cut it into ne slices. Stir together water, vinegar and sugar in the baking pan. Add the carrots and leeks and cook as indicated.

Meanwhile, clean the pepper and cut into thin strips. Place the pre-cooked vegetables into a dish with the vinegar broth. Fold in the strips of pepper and the peas and leave it all to cool.

Place the rice in the baking pan. Add salted water or stock. Steam the rice as indicated until it is cooked and the liquid has evaporated. Leave the rice to rest for ve minutes, then u with a fork.

Finely chop the olives. Drain and ake the tuna. Drain the vegetables, retaining the vegetable broth. Stir lemon juice and salt into the vegetable broth and beat in the olive oil.

Rinse the parsley and slice thinly. Mix everything together with the capers and lemon juice and leave to infuse for one hour.

COOK’S TIP:

Instead of tuna, you can add chopped egg, small seafood, nely chopped mortadella or salami to the salad.

Serves 4

SALAD NICOISE

StarterS, SoupS and SaladS

INGREDIENTS

4 new potatoes, cut into chunks ½ lb. fresh green beans 8 – 12 oz. fresh salmon or Fresh tuna 2 eggs 1 quart salad greens 2 whole tomatoes, cut into wedges ½ cup black olives 1 tbsp. capers ½ cup vinaigrette Salt and pepper

SETTINGS

Potatoes & Green Beans STEAM CONV, 350°F 10 minutes

Fish & Eggs

STEAM CONV, 350°F 10 minutes Perforated + Baking Pan

Place the potatoes and green beans in the perforated pan and cook as indicated.

Meanwhile place sh on one side of the baking pan; break eggs into small dish and set on other side of pan.

When rst 10 minutes have passed, place the sh and eggs on rack position 1. Cook as indicated.

Place salad greens on serving platter. When eggs, sh and vegetables are cooked, allow them to cool slightly, then arrange atop the salad greens. Garnish with tomatoes, black olives and capers. Drizzle salad with vinaigrette, and season with salt and pepper.

Serves 4

ROASTED POTATO SALAD

StarterS, SoupS and SaladS

INGREDIENTS

2 lbs. small red potatoes, scrubbed and cut into quarters 1 tbsp. grapeseed or vegetable oil Kosher salt ½ tsp. dried thyme 1 butterhead lettuce torn into small pieces or 1 bag of butterhead lettuce mix

Dressing 1 tbsp. olive oil 1 tbsp. mayonnaise 1 tbsp. fresh lemon juice 4 green onions thinly sliced

Preheat the oven.

Toss the potatoes with the oil, salt and thyme. Spread onto the baking sheet and bake for 15 minutes. Stir the potatoes so they cook evenly on all sides and cook for another 15 minutes until crisp on the edges. Remove from the oven and set aside to cool for at least 10 minutes. Meanwhile, mix together the dressing ingredients. Toss the warm potatoes in a large bowl with the dressing and gently fold in the lettuce.

SETTINGS

TRUE CONV, 400°F, Preheat 30 minutes Baking Pan

BUTTERHEAD LETTUCE:

A lettuce identied by small, round heads made up of soft, tender leaves that are green around the outside of the head, moving to pale green to yellow at the core of the head.

Serves 6

StarterS, SoupS and SaladS

2020

QUINOA SALAd

QUINOA SALAD

StarterS, SoupS and SaladS

INGREDIENTS

4 yellow beets, cleaned, tops removed 1 cup red or plain quinoa 1 cup chicken broth or water

Citrus Dressing ¼ cup olive oil 1 tbsp. red wine vinegar 2 tbsp. fresh lemon juice ½ tsp. dried thyme 2 tbsp. ponzu sauce ½ tsp. salt

½ cup crumbled feta cheese ½ basket cherry tomatoes, halved 1 avocado, diced 4 oz. arugula

SETTINGS

Beets STEAM CONV, 400°F 20 minutes Perforated Pan – Half Size

Quinoa

STEAM, 210°– 212ºF 15 minutes Baking Pan – Half Size

Cut the beets in half if they are larger than a lime so that they may steam quickly. Place beets in oven and cook as indicated above then remove from oven.

Rinse the quinoa and let drain in ne strainer. Place quinoa in the solid half pan and add 1 cup chicken broth or water. Cook as indicated; when quinoa is cooked, the liquid will have been absorbed.

Meanwhile make the dressing by shaking together the olive oil, vinegar, lemon juice, thyme, ponzu sauce and salt.

Peel the beets and dice them. Mix with half the salad dressing in serving dish and add the feta, cherry tomatoes, avocado and arugula.

When quinoa has cooled, add to the salad and toss with remaining dressing.

Serves 4

SIdE dISHES,

StarterS, SoupS and SaladS

vEGETARIAN dISHES ANd CASSEROLES

2222

POTATOES BOILED IN THEIR SKINS WITH TWO DIPS

Side diSheS, Vegetarian diSheS

and CaSSeroleS

INGREDIENTS

2 – 2½ lb. medium-sized potatoes, preferably by a similar size

Bacon Dip 4 oz. sliced bacon 5 oz. blue cheese ½ lb. crème fraîche ½ bunch of chives

Avocado Dip 1 ripe avocado 2 tbsp. lemon juice ½ lb. crème fraîche 1 small red chili pepper ½ bunch cilantro or dill Salt and pepper

Wash and scrub the potatoes and arrange in the perforated baking pan. Steam as indicated.

SETTINGS

STEAM, 210°F – 212°F 25 – 30 minutes Perforated + Baking Pan

BACON DIP:

Cut the bacon across its width into strips about ½ inch wide. Fry in a pan over a medium heat until crispy. Leave to drain on paper towels. Purée the blue cheese and stir in the crème fraîche. Cut the chives and fold into the cheese mixture with the bacon strips.

AVOCADO DIP:

Halve the avocado and remove the seed. Purée the esh with the lemon juice and stir in the crème fraîche. Slice the chili pepper lengthways and remove the seeds. Finely chop the chili pepper and cilantro and fold into the dip. Season with salt and pepper.

Serve the dips with the potatoes.

Serves 4

SPINACH WITH RAISINS AND PINE NUTS

Side diSheS, Vegetarian diSheS

and CaSSeroleS

INGREDIENTS ¼ cup raisins

Dessert wine, e.g. vin santo 1

½ lbs spinach

Salt 1 tsp. olive oil 2 tbsp. pine nuts

SETTINGS

STEAM, 210°– 212ºF 3 – 5 minutes Perforated & Baking Pan

Marinate the raisins in wine for at least 2 hours.

Remove stalks and wash the spinach. Place in the perforated baking pan, salt lightly and drizzle with olive oil. Steam as indicated.

Toast the pine nuts in a dry pan until light golden brown and fragrant. Remove from the pan.

Remove the spinach with tongs, gently squeeze out excess water and place in a preheated dish. Mix in the drained raisins and the pine nuts. Serve hot or cold.

COOK’S TIP:

The spinach goes very well with roast beef.

Serves 4

CORN ON THE COB

Side diSheS, Vegetarian diSheS

and CaSSeroleS

INGREDIENTS

4 ears unshucked corn Butter or margarine, if desired

SETTINGS

STEAM, 210°– 212ºF 8 minutes Perforated & Baking Pan

Soak fresh, unshucked ears of corn in water for 15 – 30 minutes, and drain or pat dry. Place corn in oven and cook as indicated.

Remove pan from oven and, using a tea towel, stand each ear upright and pull away the outer husks and silks. After all ears are unwrapped, return the baking pan and husked corn to oven for 1 minute to reheat.

Serves 4

PARSNIPS AND POTATO MASH

Side diSheS, Vegetarian diSheS

and CaSSeroleS

INGREDIENTS

6 medium-sized potatoes 3 parsnips ½ onion 3 tbsp. butter 1 cup milk Salt Nutmeg

SETTINGS

STEAM, 210°– 212ºF

Potatoes

25 – 30 minutes Perforated Pan

Parsnips

20 – 25 minutes Baking Pan

Peel and dice the potatoes. Place in the perforated baking pan.

Peel and nely dice the parsnips and onion, then briey sweat in hot butter. Transfer into the baking pan and pour the milk over. Cook until soft below the potatoes, as indicated.

Then, while the potatoes and parsnips are still hot, press through a potato ricer into a bowl and stir with a whisk until smooth. Season with salt and freshly grated nutmeg and serve.

KITCHEN TIP:

To select parsnips, choose vegetables that are smooth-skinned and heavy for their size.

Serves 4

PASTA FRITTATA

Side diSheS, Vegetarian diSheS

and CaSSeroleS

INGREDIENTS

2 – 11½ oz. pkgs. frozen Fettucine Alfredo 4 tbsp. olive oil or butter 2 cloves garlic, minced

SETTINGS

Alfredo Vegetables DEFROST, 110°F TRUE CONV, 350°F 17 minutes 10 minutes Baking Pan

½ cup chopped onion

1 – 28 oz. can Italian plum tomatoes, drained, chopped Salt and black pepper 1 – 8 oz. ball fresh mozzarella

⁄3 cup toasted pine nuts

Frittata

STEAM CONV, 350°F 20 – 25 minutes

¼ cup golden raisins

8 beaten eggs

½ cup chopped fresh basil

1 cup grated parmesan cheese

Optional Marinara sauce

Defrost the fettucine using the default defrost setting or thaw overnight in refrigerator.

Place olive oil or butter in baking pan along with garlic, onion, and tomatoes. Place in oven and cook as indicated, stirring halfway through. Remove from oven and season well with salt and pepper.

Meanwhile, cut the Mozzarella cheese into ¾” cubes. Add pine nuts and raisins to eggs and combine with fettucine. Place egg mixture in the baking pan on top of the tomato mixture. Add the Mozzarella, basil and Parmesan. Bake as indicated or until frittata is rm and eggs are set.

Serve with a little marinara sauce atop.

COOK’S TIP:

This dish can be completely assembled the night before, just increase baking time by about 5 minutes.

Serves 8

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