Green Beans With Shallots; And Pine Nuts; Acorn Squash With Melted Red Onion And Sage; Garlic And Herb Smashed Potatoes - Cuisinart CPC-600N1 Serie Manual Del Usuario

2. Stir in the kale to evenly coat with oil and
add the broth. Secure the lid and select High
Pressure. Set the time for 2 minutes. When the
tone sounds, use Quick Pressure Release.
3. Once the pressure is completely released, the
red indicator will drop. Remove lid. Taste and
adjust seasoning as desired.
Nutritional information per serving
(based on ½ cup serving):
Calories 98 (53% from fat) • carb. 9g • pro. 4g
fat 6g • sat. fat 1g • chol. 3mg • sod. 291mg
calc. 124mg • fiber 2g

Green Beans with Shallots

and Pine Nuts

This side dish is elegant enough for a dinner
party, yet simple enough to make every day.
Makes about 4 cups
¼ cup pine nuts
1 tablespoon unsalted butter
1 shallot peeled and thinly sliced
½ teaspoon kosher salt
12 ounces green beans, trimmed
1 tablespoon fresh lemon juice
½ cup water
1. Put the pine nuts into the cooking pot of the
Cuisinart Pressure Cooker and select Sauté.
®
Stir over the heat for about 5 minutes, until the
nuts are slightly toasted.
2. Add the butter to the pot with the shallots to
slightly sauté and soften.
3. Sprinkle with salt before adding the green
beans, lemon juice and water. Secure the
lid and select High Pressure. Set the time
for 1 minute. When the tone sounds, use
Quick Pressure Release. Once pressure is
completely released, the red indicator
will drop.
4. Remove lid and stir together, taste and adjust
seasoning as desired.
Nutritional information per serving (½ cup):
Calories 64 (73% from fat) • carb. 4g • pro. 2g
fat 5g • sat. fat 1g • chol. 4mg • sod. 151 mg
calc. 17mg • fiber 1g
Acorn Squash with Melted
Red Onion and Sage
A hearty, winter side dish.
Makes about 4 cups
2 teaspoons olive oil
1 medium acorn squash, seeded
and cut into wedges
1 medium red onion, cut into wedges
2 teaspoons pure maple syrup
½ teaspoon kosher salt
½ cup chicken stock
1 teaspoon fresh sage leaves,
thinly sliced
1. Put the olive oil into the cooking pot of the
Cuisinart Pressure Cooker. Select Sauté.
®
Once the oil is hot and shimmers across the
pan, add the squash wedges in a single layer
(this will take 2 batches). Cook until golden,
about 2 minutes per side. Repeat with second
batch and then remove and reserve.
2. Add the onion wedges to the pot and cook
until golden, again about 2 minutes per side.
Once golden, stir in the maple syrup, salt, and
stock. Add the squash back to the pot, secure
the lid and select High Pressure. Set the time
for 3 minutes. When the tone sounds, use
Quick Pressure Release.
3. Once pressure is completely released, remove
lid and add the sage.
4. Taste and adjust seasoning as desired.
Nutritional information per serving (½ cup):
Calories 56 (21% from fat) • carb. 11g • pro. 1g
fat 1g • sat. fat 0g • chol. 0mg • sod. 213mg
calc. 34mg • fiber 2g
Garlic and Herb
Smashed Potatoes
The potato side dish to fit every plate.
Makes 4 to 6 servings
2 tablespoons unsalted butter, divided
2 pounds small red potatoes, halved
lengthwise
2 garlic cloves, sliced
½ teaspoon kosher salt
½ cup chicken broth
¼ cup chopped fresh herbs (any favorite
or combination – parsley, mint,
rosemary, thyme and/or dill)
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