Mastering the Multi Function Cooker

14 | mu lt i -f u n c t i o n c o o k e r
SLOW COOKING
1. Set the Multi-Function Cooker to Sauté/Sear Mode,
MEDIUM. Press Start.
2. Melt butter in the Multi-Function Cooker. Add
onions and cook, stirring occasionally until onions
are caramelized, about 15-20 minutes. Add
mushrooms, bell pepper and garlic. Cook, stirring
occasionally, until vegetables are tender. Add flour
and salt. Cook for 1 minute, stirring constantly.
Gradually add cream, half-and-half and nutmeg
and cook until slightly thickened. Gradually stir in
Gruyère cheese until melted. Add kale to the Multi-
Function Cooker in batches, letting each batch
wilt before adding additional kale, and stirring until
combined. Cover and set the Multi-Function Cooker
to Manual Mode, LOW for 2 hours. Press Start.
3. Preheat oven to 400°F (200°C). In a small bowl,
stir together panko, Parmesan and melted butter.
Remove vessel from the Multi-Function Cooker and
KALE AND MUSHROOM GRATIN
Makes 6 to 8 Servings
Multi-Function Cooker Mode: MANUAL
Potatoes aren’t the only vegetables that shine in an au gratin. Here, kale pairs
with a generous helping of baby portobella mushrooms to create a new
spin on a classic side dish. The crispy panko and freshly grated
Parmesan top it all off and make a beautiful presentation.
¼ cup (57 grams) unsalted butter
2 medium sweet onions (300 grams), thinly sliced
1 pound (453 grams) fresh sliced baby portobella
mushrooms
1 cup (140 grams) chopped red bell pepper
4 cloves garlic (20 grams), chopped
¹ /
³
cup (42 grams) all-purpose flour
2 teaspoons (6 grams) kosher salt
2 cups (480 milliliters) heavy whipping cream
1 cup (240 milliliters) half-and-half
¾ teaspoon freshly grated nutmeg
3 cups (300 grams) shredded Gruyère cheese
2 pounds (906 grams) curly green kale, center ribs
removed and coarsely chopped
2 cups (150 grams) panko (Japanese bread
crumbs)
½ cup (50 grams) freshly grated Parmesan cheese
¼ cup (57 grams) unsalted butter, melted
uncover. Sprinkle bread crumb mixture over kale
mixture.
4. Bake uncovered in oven until bread crumbs are
golden brown, about 15 minutes.
VARIATION: SQUASH AND ZUCCHINI CASSEROLE
Make as directed, omitting mushrooms and kale.
Substitute 2 pounds (908 grams) each of zucchini
and yellow squash. Remove caramelized onions
from Multi-Function Cooker. Set aside. Add 1
tablespoon (15 milliliters) olive oil. Sauté zucchini
and yellow squash in two batches until barely
fork tender. After removing from Multi-Function
Cooker, place squash in colander and sprinkle with
2 teaspoons (6 grams) kosher salt. Let drain
while finishing recipe preparation, then pat dry. Add
additional olive oil if necessary to Multi-Function
Cooker. Sauté bell pepper and garlic until tender,