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32 Snacks & Sides

ROASTED VEGETABLES

WITH HERBS

PREP: 10 MINUTES | PREHEAT: APPROX. 3 MINUTES | COOK: 20 MINUTES | MAKES: 6 SERVINGS

DIRECTIONS

1 Insert cooking pot in unit and close lid. Select

ROAST, set temperature to 180°C and set time

to 20 minutes. Select START/STOP to begin

preheating.

2 While unit is preheating, place all vegetables,

except tomatoes into a large bowl. Add oil, herbs

and garlic. Then season with salt and pepper, as

desired. Toss together until all vegetables are

coated.

3 When the unit beeps to signify it has preheated,

place coated vegetables in cooking pot. Close lid

and cook for 20 minutes.

4 After 10 minutes, stir vegetables and tomatoes.

Close lid to continue cooking for 10 minutes.

5 When cooking is complete, serve immediately.

INGREDIENTS

300g butternut squash, peeled and cut into 3cm chunks

300g courgettes, cut on slant into 1.5cm slices

100g thick asparagus tips

2 red peppers, deseeded and cut into thick slices

2 small red onions, peeled and halved

2 garlic cloves, peeled and crushed

2 tablespoons olive oil

2 tablespoons fresh thyme, chopped

1 tablespoon fresh rosemary, chopped

Salt and freshly ground black pepper to taste

4 tomatoes

Questions? ninjakitchen.co.ukQuestions? ninjakitchen.co.uk

DAUPHINOISE POTATOES

PREP: 15 MINUTES | PREHEAT: NONE | COOK: 50 MINUTES | MAKES: 6 SERVINGS

Snacks & Sides

DIRECTIONS

1 Cut potatoes into thin slices, (this can be done

in a food processor or by a mandolin) and keep

soaked in water.

2 Use peeled garlic to rub the inside of cooking pot,

all over. Cut remaining garlic into slivers. Lightly

butter the cooking pot over the bottom and sides.

Cut the remaining butter into little cubes.

3 Mix double cream, milk and nutmeg together and

pour a little into the cooking pot.

4 Drain potatoes. Layer the potato slices into dish

with garlic, butter, salt and pepper. Pour over

cream mixture. Sprinkle over cheese.

5 Select BAKE, set temperature to 150°C and set

time to 50 minutes. Select START/STOP to begin

and skip preheating by pressing PREHEAT. Place

cooking pot in unit. Close lid.

6 When cooking is complete, garnish with thyme

sprigs and let it stand for a few minutes before

serving hot as an accompaniment to meats.

INGREDIENTS

1kg potatoes, peeled

2 garlic cloves, peeled

50g butter

300ml double cream

200ml whole milk

½ teaspoon grated nutmeg

Salt and ground black pepper to taste

150g Gruyere cheese, grated

Thyme sprigs to garnish