| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | April 1995 | 1 | servings | |
INGREDIENTS
| 2 | lg | Leeks; (white and pale |
| ; green parts only) | ||
| 1 | lb | Small red potatoes |
| 3 | tb | Olive oil |
| 1 | lb | Asparagus; trimmed and cut |
| ; diagonally into | ||
| ; 1-inch pieces | ||
| 1/2 | lb | Fresh shiitake mushrooms; stems discarded and |
| ; caps quartered | ||
| 1 1/2 | c | Chicken broth |
| 1/2 | Lemon | |
| 1/4 | c | Chopped fresh mint leaves |
| 3 | tb | Finely chopped fresh parsley leaves |
INSTRUCTIONS
Cut leeks crosswise into 1/2-inch slices and in a bowl soak in water, agitating occasionally to dislodge any sand, 5 minutes. Lift leeks out of water and drain in a colander. Quarter potatoes. In a 12- to 14-inch non-stick skillet, heat 1 tablespoon oil over moderately high heat until hot but not smoking and saute potatoes with salt to taste, stirring occasionally, until golden, about 5 minutes. Transfer potatoes to a bowl. In skillet, eat 1 tablespoon oil until hot but not smoking and saute leeks, stirring occasionally and shaking skillet, until lightly browned, about 3 to 4 minutes. Transfer leeks to bowl with potatoes. In skillet, heat remaining tablespoon oil until hot but not smoking and saute asparagus, stirring occasionally, 2 minutes. Add mushrooms and saute mixture, stirring occasionally, until mushrooms are softened, about 3 minutes. Add broth and bring to a boil. Add potatoes and leeks and simmer, covered, until vegetables are tender, about 5 minutes. Squeeze a little lemon juice over vegetables and stir in mint, parsley, and salt and pepper to taste. Serves 4 as an Entree, or 6 as a Side Dish. Gourmet April 1995 Converted by MC_Buster. Per serving: 585 Calories (kcal); 44g Total Fat; (63% calories from fat); 16g Protein; 40g Carbohydrate; 0mg Cholesterol; 1186mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 7 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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