Nutricraft Recipes
Beets

UNITS: Nutricraft Food Processor or Nutricraft Knives INGREDIENTS: Beets Cranberry Sauce 2 tbsp orange juice INSTRUCTIONS: Cut beets in half and use the #2 cone from the Food Processor, making use the peeling side is away from the blade. Cook about 20 minutes. Add 1 can of cranberry sauce and two tablespoons orange juice, and simmer for 5 minutes.
Chocolate Cake with Vegetables

INGREDIENTS: 1 box cake mix 1 carrot stick 1 small butternut pumpkin 1 stick celery 1 small zucchini 2 eggs (or 4 tsp of egg replacer) UTENSIL: 11" Oil Core Electric Skillet Food Cutter 4 Qt. Insulated Bowl INSTRUCTIONS: Preheat skillet to 120°C. While skillet is preheating, place the cake mix and eggs (or egg replacer) into the mixing bowl. Shred the vegetables using food cutter cone #1 into the bowl. Mix to a firm paste, cut more vegetables if needed. Do not make the mixture too wet. Spray a bit of oil into the bottom and sides of the skillet. Pour...
Cauliflower, Broccoli & Asparagus

UNITS: 3 qt Saucepan or 4 qt Roaster Steamer inset INSTRUCTIONS: Wash and place vegetable into 3 qt steamer inset. Bring 3/4 water to boil in 3 qt saucepan first. Water will boil faster if you place the cover on when you start. Place 3 qt steamer full of vegetables on 3 qt saucepan and cook 12 to 15 minutes according to quantity. Season taste. Alternate Method: Ensure enough moisture is in the pan (see freash or frozen above) and the heat is not too high as florets are delicate and prone to over-ccooking; be gentle with the heat. Use...
Carrots & Cabbage

UNIT: Nutricraft Food Cutter INSTRUCTIONS: Cut carrots (#2 or #3 cone), cabbage (#3 or #5 cone) into pan. Rinse with cold water and drain. Start on medium heat. Lower heat and close valve when unit whistles and leave for about 10 to 12 minutes.
Cream of Asparagus Soup

Serves 4 -6 UNITS: 3 qt Saucepan Small Skillet or Saute Skillet Food Processor INGREDIENTS: 2 lbs fresh asparagus 6 cups of chicken stock 9 tbsp olive oil 2 tbsp onion (#2 cone) 2 egg yolks 1 tsp salt 2/4 heavy cream 6 tbsp flour dash of white pepper INSTRUCTIONS: Peel each asparagus stalk, removing skin and tough outer flesh. Cut stalks in 1/2" lengths and set aside. In saucepan, bring chicken broth to whistle with salt over moderate heat. Drop in asparagus and cook slowly 5 to 8 minutes or until just tender. Drain stock into bowl, reduce heat to...