| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Christian |
|
4 |
servings |
INGREDIENTS
| 2 |
sm |
Carrots |
| 1 |
|
Baby turnip |
| 1 |
sm |
Yellow beet |
| 1 |
sm |
Purple potato; quartered |
| 1 |
bn |
Ramp bulbs with leaves; see * Note |
| 2 |
|
Reserved ramp leaves |
| 5 |
|
Fiddlehead ferns – (to 7); see * Note |
| 1 |
tb |
Olive oil |
| 1 |
tb |
Unsalted butter |
|
|
Coarse salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
* Note: Fiddlehead ferns and ramps are available in specialty produce
markets in spring and early summer. Peel carrots and cut in half crosswise,
then cut in half lengthwise. Trim turnip ends and cut in half. Trim ends of
yellow beet, peel and cut into quarters. Wash fiddlehead ferns and trim
ends. Julienne the reserved ramp leaves; set aside. Bring a stockpot of
salted water to a boil. Add carrots, turnip, and beet, and blanch until
just tender, about 3 to 4 minutes. Add potato, ramps, and ferns, and blanch
for an additional 2 to 3 minutes. In a medium saute pan, heat olive oil and
butter over medium heat. Remove vegetables from stockpot with a slotted
spoon and transfer to pan. Saute until there is just a hint of color, about
1 to 2 minutes. Stir in julienned ramp leaves. Season with salt and pepper,
and remove from heat. Serve with duck. Serves 2 to 4.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 71 Calories (kcal); 6g Total Fat; (77% calories from fat);
trace Protein; 4g Carbohydrate; 8mg Cholesterol; 13mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe by: Recipe from Christian Albin
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