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CATEGORY CUISINE TAG YIELD
Grains August 1995 1 Servings

INGREDIENTS

6 Carrots, cut diagonally into
1/8-inch-thick
slices
2 Fennel bulbs, sometimes
called
anise stalks
trimmed flush with
bulb and bulb cut
lengthwise into
1/8-inch-thick
slices
1 1/2 lb Small red potatoes, cut into
1/4-inch-thick
slices
1 1/2 lb Green beans, trimmed
3 T Hot water, up to 4
1 1/4 c Basil pecan pesto
2 c Packed fresh basil leaves
washed well and
spun dry
2/3 c Olive oil
1/2 c Pecans, toasted golden
brown and cooled
1/3 c Freshly grated Parmesan
2 Garlic cloves, chopped and
mashed
to a paste with 1/2
teaspoon salt

INSTRUCTIONS

To prepare the vegetables:  On a large steamer rack layer carrots, then
fennel, and then potatoes  and steam over boiling water, covered, until
potatoes are tender,  about 10 minutes. Transfer steamed vegetables to
a platter. Steam  beans, covered, until just tender, about 10 minutes,
and transfer to  a platter. In a food processor blend pesto with 3
tablespoons hot  water, adding additional hot water if necessary to
reach desired  consistency.  Serve vegetables warm at room temperature
with pesto.  To make the pesto:  In a food processor blend together all
ingredients with salt and  pepper to taste until smooth. Pesto keeps,
surface covered with  plastic wrap, chilled, 1 week. Makes about 1 1/4
cups.  Serves 6 as a main course.  Gourmet August 1995  Converted by
MC_Buster.  Per serving: 2159 Calories (kcal); 183g Total Fat; (72%
calories from  fat); 26g Protein; 132g Carbohydrate; 0mg Cholesterol;
433mg Sodium  Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 17
1/2 Vegetable;  0 Fruit; 36 Fat; 0 Other Carbohydrates  Converted by
MM_Buster v2.0n.

A Message from our Provider:

“Don’t put a question mark where God puts a period.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2757
Calories From Fat: 1544
Total Fat: 175g
Cholesterol: 124.6mg
Sodium: 3605.4mg
Potassium: 7500.8mg
Carbohydrates: 243.2g
Fiber: 100.4g
Sugar: 46.1g
Protein: 105g


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