Carrot Salad; French Fries - Breville Sous Chef 16 Peel & Dice Instruction Book

Carrot Salad

Prep 15 minutes
Serves 4–6
2 pounds (1kg) carrots, peeled, trimmed
1 tablespoon black sesame seeds (or poppy seeds)
¼ cup raisins
¼ cup small parsley leaves
Salt and pepper
Dressing:
2 tablespoons orange juice
1 tablespoon lemon juice
2 tablespoons extra virgin olive oil
1. Place processing bowl onto machine base, insert
the spindle and attach the peeler disc. Attach lid.
Cut carrots into 2-3 pieces and place on top of
the peeler disc in a single layer. Attach lid and
process for 20-25 seconds or until peeled.
2. Remove the peeler disc and clean out the bowl.
Attach the variable slicer set to number 2.
Re-attach lid. Feed the carrots through the small
or medium chute.
3. Place carrots, raisins, sesame seeds and parsley
in a large bowl. Set aside.
4. Place orange, lemon juice and olive oil in a small
bowl, season with salt and pepper and whisk to
combine. Pour dressing over salad and mix to
combine.

French Fries

Prep 10 minutes, Cook 10 minutes,
Cool 2 hours
Serves 4–6
2 pounds(1kg) russet potatoes, skin on
Vegetable oil, for frying
Salt
1. Place processing bowl onto machine base, insert
the spindle and attach the French fry cutter.
Attach lid.
2. Insert the potatoes through large feed chute of
the food processor and process. Place processed
potatoes in a bowl and rinse under cold water
until the water runs clear. Drain on paper towels
and pat dry.
3. Heat oil in a large saucepan to 280°F (140°C).
Cook French fries for 4–5 minutes or until the
skin starts to blister. Set aside on a wire rack over
an oven tray for 2 hours.
4. Add salt to your desired taste.
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