| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Restaurant, Vegetables |
1 |
Servings |
INGREDIENTS
| 2 |
|
Zucchini; halved and sliced diagonally |
| 1 |
md |
Onion; sliced |
| 3 |
|
Stalks celery; sliced diagonally |
| 2 |
|
Carrots; halved and sliced diagonally |
| 1 |
oz |
Butter |
| 1/4 |
c |
White wine |
| 1/4 |
c |
Lemon juiice |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Saute vegetables in butter until al dente. Add seasoning and finish with
wine and lemon juice.
Source: Dining In_Portland, A Collection of Gourmet Recipes for Complete
Meals from Portland's Finest Restaurants by Muriel Bevilacqua Logan and
Emily Crumpacker, 1979.Typos by Brenda Adams <adamsfmle@sprintmail.com>; Lu
list 1/98.
Recipe by: Silver Garden Restaurant
Posted to recipelu-digest Volume 01 Number 514 by Badams
<adamsfmle@sprintmail.com> on Jan 13, 1998
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