Celeriac purée ratatouille, Vegetable crisps – Magimix COMPACT 3200 XL User Manual
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1.
Peel and wash the celeriac.
Cut into large pieces and grate in the midi bowl with
the 4-mm grater disc.
2.
Pour a litre of water
into a large pan or pressure cooker. Add the celeriac. Put the
lid on and cook until the celeriac is very soft and easily pierced with the tip of a
knife. Drain and allow to cool slightly.
3.
Blend the celeriac in the main bowl
with the metal blade for 1-2 minutes.
4.
When it has reached a smooth consistency,
add the cream.
5. Switch the machine back on
and slowly trickle the oil in via the feed tube. Season
with salt.
6.
Reheat the purée
for 5 minutes over a low heat.
Chef’s tip:
You can make purées from a huge range of vegetables (carrots, courgettes,
etc.).
1.
Wash the vegetables.
Halve and deseed the peppers. Peel the onions and garlic.
Halve the garlic lengthways and remove the central shoot.
2.
Dice all the vegetables (apart from the garlic) separately
in the midi bowl fitted
with the dicing kit or, failing that use the 4-mm slicing disc.
3.
Soften the onions and garlic in a thick-bottomed pan
with a little olive oil. Add the
peppers. When cooked, lift the vegetables out with a slotted spoon and set aside.
4.
Fry the courgettes and aubergines.
Lift out and set aside.
5.
Add the tomatoes to the pan
and cook for 10 minutes. Return all the other
vegetables to the pan.
6.
Season and add the herbs.
7.
Simmer over a low heat
without the lid for approx. 40 minutes, stirring frequently
with a wooden spoon.
Celeriac purée
Ratatouille
SERVES
2
4-6
6-8
8 +
FOOD PROCESSOR
3200
3200
4200
5200
PREPARATION
10 min
10 min
15 min
15 min
BAKING
20 min
20 min
25 min
25 min
Celeriac
500g
1kg
1.5kg
2kg
Thick crème fraîche
65g
125g
190g
250g
Olive oil
1 tbsp
2 tbsp
3 tbsp
4 tbsp
Salt
SERVES
2
4-6
6-8
8 +
FOOD PROCESSOR
3200
3200
4200
5200
PREPARATION
30 min
30 min
35 min
35 min
COOKING
50 min
50 min
1hr
1hr
Courgettes
150g
250g
375g
500g
Tomatoes
300g
500g
750g
1kg
Onions
1
2
2
3
Aubergines
1
/
2
1
2
2
Peppers
1
/
2
1
2
2
Garlic cloves
1
2
3
4
Bay leaves, fresh thyme
Olive oil, salt & pepper
VEGETABLES
7.
Simmer over a low heat
without the lid for approx. 40 minutes, stirring frequently
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1.
Wash the vegetables.
2.
Peel the potatoes and turnips.
Top and tail the courgettes.
3.
Slice the vegetables separately
in the midi bowl with the 2-mm slicing disc.
4.
Heat the oil in your deep fryer.
As soon as it is hot, fry the vegetable slices.
5.
Drain on a wad of kitchen paper
before transferring to a serving dish. Season with
salt and pepper.
6.
Serve immediately.
Vegetable crisps
SERVES
2
4-6
6-8
8 +
FOOD PROCESSOR
3200
3200
4200
5200
PREPARATION
15 min
15 min
20 min
25 min
FRYING
5 min
5 min
5 min
5 min
Potatoes
2
4
6
8
Courgettes
2
2
3
4
Turnips
2
4
6
8
Oil for frying, salt & pepper
E2