cookbook

RECIPES • VEGETABLES AND SIDES 27
RECIPES
Roasted Red Pepper and Asparagus
PREP TIME: Approximately 2 minutes
COOK TIME: TurboChef : 2 minutes
Conventional : 15 minutes
Roasting vegetables is a great way to enhance  avor and texture.
In this recipe, before you can say “abracadabra,” the vegetables are
done.
1. Lightly coat a ridged grill pan with olive oil and place in the
oven. Select “Cookbooks” on the touchscreen. Select
“Vegetables & Sides” followed by “Roasted Red Pepper and
Asparagus.” Press “Preheat” to begin the preheat cycle.
2. Remove the bottom woody part of the asparagus stalks by
bending the stalks and allowing them to break naturally where
the woody and more tender parts meet (the natural break
point)—usually about 1-1/2 to 2 inches from the bottom of the
stalk. Rinse asparagus and cut each into 2 to 3 pieces.
3. Remove seeds and stem from the red pepper and cut into
strips, about 2 inches long and 1/2-inch wide.
4. Toss asparagus and red pepper in oil and seasonings. Remove
the grill pan from the oven (use oven mitts, the pan will be hot)
and place the seasoned vegetables on the pan.
5. Place the pan back into the oven and press “Start.”
Bake under “Roasted Red Pepper and Asparagus” for
2 minutes. Remove the pan from the oven and serve
immediately.
Yield: 4 to 5 servings
Chef’s Suggestion : Try di erent vegetables. Cauli ower,
broccoli, turnips, parsnips, and carrots are delicious and healthy.
Simply drizzle with some olive oil and season to taste.
Sweet Potato Soufflé
PREP TIME: Approximately 15 minutes
COOK TIME: TurboChef : 6 minutes
Conventional : 35 to 45 minutes
This recipe makes (8) 6-ounce individual sou és, which makes for
an elegant presentation. If you prefer a one-dish family-style
preparation, you can use a casserole dish.
1. Select “Cookbooks” on the touchscreen. Select “Vegetables &
Sides” followed by “Baked Sweet Potatoes” and the number of
potatoes being cooked (“4”). Press “Preheat” to begin the
preheat cycle.
2. Rinse and clean the potatoes. Place them directly on the
oven rack. Press “Start” and bake under “Baked Sweet Potatoes”
for 10 minutes or until fully cooked.
3. Prepare the topping while the sweet potatoes are baking.
Combine all topping ingredients in a medium sized bowl. Mix
with a fork until the topping resembles coarse crumbs.
4. Remove potatoes from the oven and allow to cool just long
enough to be able to handle. Remove the skins and mash the
potatoes—you’ll need 3 cups of mashed sweet potatoes for the
sou é.
5. Still under “Cookbooks” on the touchscreen, select “Vegetables
& Sides” followed by “Sweet Potato Sou é.” Press “Preheat” to
begin the preheat cycle.
6. In a large bowl, mix together 3 cups of mashed sweet potatoes,
20 fresh asparagus spears,
pencil thin preferred
1 fresh red pepper, seeded
and sliced
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground
black pepper (optional)
INGREDIENTS
4 sweet potatoes (about
12 ounces each)
1 cup sugar
1/2 teaspoon salt
2 eggs, beaten
4 tablespoons unsalted butter,
at room temperature
1/2 cup milk (whole or 2%)
1 teaspoon vanilla extract
INGREDIENTS
1 cup brown sugar
1/4
cup  our
1 cup chopped pecans
4 tablespoons unsalted butter
TOPPING
SWEET POTATO SOUFFLÉ