MAGIMIX C 3200 User Manual

Also see for Ma Cuisine C 3200: Manual Instructions for use and recipes Manual Instructions for use User guide

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MAGIMIX C 3200 User Manual Manual pdf 79 page image

781. Peel and wash the celeriac. Cut into large pieces and grate in the midi bowl withthe 4mm grater disc.2. Pour a litre of water into a large pan or pressure cooker. Add the celeriac. Put thelid on and cook until the celeriac is very soft and easily pierced with the tip of aknife. 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. Seasonwith 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.).Celeriac puréeSERVES 2 4-6 6-8 8 +FOOD PROCESSOR 3200 3200 4200 5200/PatissierPREPARATION 10 min 10 min 15 min 15 minBAKING 20 min 20 min 25 min 25 minCeleriac 500g 1kg 1.5kg 2kgThick crème fraîche 65g 125g 190g 250gOlive oil 1 tbsp 2 tbsp 3 tbsp 4 tbspSaltVEGETABLESE41. 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 2mm 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 withsalt and pepper.6. Serve immediately.Vegetable crispsSERVES 2 4-6 6-8 8 +FOOD PROCESSOR 3200 3200 4200 5200/PatissierPREPARATION 15 min 15 min 20 min 25 minFRYING 5 min 5 min 5 min 5 minPotatoes 2 4 6 8Courgettes 2 2 3 4Turnips 2 4 6 8Oil for frying, salt & pepperE2