| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Garden2 |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
|
Garlic clove; chopped |
| 1 |
ts |
Paprika |
| 1 |
bn |
Fresh marjoram – (sm bunch); chopped |
| 4 |
|
Tomatoes; peeled, chopped |
| 4 |
c |
Chicken or beef stock; |
|
|
Or tomato juice |
| 1/2 |
lb |
Baby fennel |
| 1/2 |
lb |
Finger carrots |
| 1/2 |
lb |
Baby turnips |
| 1/2 |
lb |
Baby snow peas |
| 1/2 |
lb |
Baby leeks; (optional) |
| 1/2 |
lb |
Small asparagus; (optional) |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
In a large saucepan with a lid, heat the oil over medium heat. Add the
garlic and cook until golden, three to five minutes. Remove from
heat, stir in the paprika, then add the marjoram, tomatoes, and stock
or juice. Place a steamer in the pot and return to heat. Add the
fennel, carrots and turnips, cover and steam for four minutes. Add
the snow peas and leeks, cook an additional four minutes. Add the
asparagus and steam a few minutes more. When the vegetables are
tender, arrange them in individual soup plates. Quickly reduce the
cooking liquid over high heat and pour over vegetables. Serves 4.
Comments: You can use any vegetable in this dish, even baby zucchini.
The vegetables requiring the longest cooking time should be the first
ingredients added to the pot.
Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 131
Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com
Converted by MM_Buster v2.0l.
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