Warranty

23
1 garlic clove
1 shallot (2 ounces)
10 ounces fresh spinach, stems removed,
washed and dried
2 tablespoons sour cream (may use lowfat)
1 teaspoon Dijon mustard
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1
⁄4 cup pine nuts, lightly toasted
Preheat oven to 375ºF. Clean portobellos with
a damp cloth. Remove and reserve stems;
scrape out (use the bowl of a spoon) and dis-
card black gills. Lightly brush outside of mush-
rooms with extra virgin olive oil. Line a large
jelly roll pan with parchment.
Insert metal blade. Put Parmesan into the
workbowl. Pulse to finely chop, about 6 to
8 times. Add garlic and shallot; process
until finely chopped, about 30 seconds. Add
mushroom stems and spinach; process to
finely chop, about 20–30 seconds. Add sour
cream, mustard, salt and pepper; process until
blended. Add pine nuts and pulse to combine,
10–15 times.
Divide spinach mixture evenly among portobel-
los; spread filling evenly. Arrange on baking
sheet, filling side facing up, and bake until
mushrooms are tender and filling is hot, about
25 minutes. Serve hot.
Nutritional information per serving:
Calories 117 (44% from fat) • carb. 10g • pro. 9g
• fat 7g • sat. fat 1g • chol. 8mg • sod. 327mg
• calc. 169mg • fiber 3g
SIDE DISHES
BROCCOLI PURÉE
Broccoli is high in fiber, high in potassium and
low in calories. This recipe uses the stems,
which are often discarded.
Makes 5 cups
3 pounds broccoli
2 small onions
4 tablespoons butter
2 teaspoons fresh lemon juice
Kosher salt and freshly ground black
Pepper to taste
Remove stems from broccoli and reserve
florets. Insert slicing disc. Slice stems and
onions. Cook sliced vegetables in boiling water
to cover with one-half reserved florets until
tender, about 6 to 8 minutes. Drain, reserving
liquid.
Insert metal blade. Process cooked solids with
remaining ingredients until smooth, about
1 minute.
Cut remaining reserved florets into smaller
florets and cook in reserved liquid until tender,
about 3 minutes. Remove with slotted spoon,
add to workbowl. Pulse in enough liquid to
achieve desired consistency. Season to taste.
Or serve the florets on a bed of puréed
broccoli.
Nutritional information per serving:
Calories 64 (62% from fat) • carb. 5g • pro. 2g
• fat 5g • sat. fat 3g • chol. 12mg • sod. 254mg
• calc. 36mg • fiber 2g
CAULIFLOWER PURÉE
Serve in place of high-carb potatoes.
Makes 6 servings
1 head large cauliflower
6 garlic cloves
1 medium onion, quartered
¼ cup reduced-fat sour cream
3 tablespoons unsalted butter
Cut cauliflower into florets. Place in a 3
3
⁄4–
quart saucepan with the garlic and onion.
Cover with water and bring to a boil over high
heat. Reduce heat to low, cover loosely and
cook until cauliflower is tender, 15 to 20 min-
utes. Drain.
Insert metal blade. Place the drained vegeta-
bles in the work bowl. Pulse 5 times to chop.
Add the sour cream and butter. Process until
smooth and creamy, about 2 minutes. Serve
hot.
May be prepared ahead and reheated in a gra-
tin dish that has been lightly coated with but-
ter or olive oil. Bake in a 350°F oven until hot,
about 20–25 minutes.
Nutritional information per serving:
Calories 121 (56% from fat) • carb. 11g • pro. 4g
• fat 8g • sat. fat 5g • chol. 20mg • sod. 52mg
• calc. 55mg • fiber 4g