| 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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