Fryer User Manual

7
Rich Veggie Stock
This stock makes a delicious base for
all soups and sauces.
Setting: Slow Cook
Makes about 8 cups
1 large onion, peeled and cut into
eighths
1 large leek, root end trimmed,
washed well and cut into 2-inch
pieces
1 small parsnip, peeled and cut into
2-inch pieces
1 plum tomato, cut into quarters
2 medium carrots, peeled and cut into
2-inch pieces
2 medium celery stalks, cut into
2-inch pieces
1 large handful fresh Italian parsley
1 small sprig fresh thyme
1 large garlic clove, peeled and
crushed
½ teaspoon black peppercorns
8 cups water
1. Put all ingredients into the cooking pot of
the Multicooker.
2. Cover and set to Slow Cook on Simmer
for 10 hours.
3. Once unit switches to Keep Warm, strain
stock, discarding solids. Use immediately
or cool and store in the refrigerator or
freezer.*
* Stock will keep up to one week in the
refrigerator or two months in the freezer.
Nutritional information per serving (½ cup):
Calories 27 (5% from fat) • carb. 6g • pro. 1g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 23mg
• calc. 29mg • fiber 2g
Garden Vegetable
Sauce
This versatile sauce freezes well, so you can
always have some on hand.
Settings: Brown/Sauté
Slow Cook
Makes about 8 cups
1 tablespoon olive oil
1 medium onion, peeled and cut into
½-inch pieces
2 medium carrots, peeled and cut into
½-inch pieces
1 cup ½-inch cubed eggplant (not
peeled)
1 medium celery stalk, cut into ½-inch
pieces
2 garlic cloves, peeled and smashed
1½ teaspoons kosher salt, divided
1½ teaspoons dried oregano
1½ teaspoons dried basil
4 roasted red bell peppers, cut into
1-inch pieces
½ cup dry white wine
4 cans (15.5-ounces, each) diced
tomatoes, strained, reserving 1 cup
of the juice
1 tablespoon tomato paste
¼ teaspoon freshly ground black
pepper
2 tablespoons granulated sugar
1. Put the oil into the cooking pot of the
Multicooker, set to Brown/Sauté at 350°F.
Once preheated, add the onion, carrots,
eggplant, celery, garlic and ½ teaspoon of
the salt. Sauté ingredients until softened,
about 8 to 10 minutes.
2. Add the oregano, basil, red peppers and
wine. Cook until the wine is reduced by at
least half. Add tomatoes with the 1 cup of
reserved juice, tomato paste, remaining
salt, pepper and sugar. Bring to a boil,
cover and switch to Slow Cook on Low for
3 hours.
3. Once the 3 hours expire, the unit will
automatically switch to Keep Warm.
If you want to serve as a more ragout-style
sauce, you can serve as is over thick cut
noodles. If you want a smoother sauce,
transfer to a blender in batches, and blend
to desired consistency.
Nutritional information per serving (½ cup):
Calories 52 (15% from fat) • carb. 9g • pro. 1g
• fat 1g • sat. fat 0g • chol. 0mg • sod. 440mg
• calc. 27mg • fiber 2g