| CATEGORY |
CUISINE |
TAG |
YIELD |
|
English |
Dujour01 |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Fingerling potatoes |
|
|
parboiled |
| 1/4 |
c |
Spring onions |
| 1/4 |
c |
Radishes |
| 1/4 |
c |
Golden beets, cooked until |
|
|
tender |
| 1/4 |
c |
Baby green zucchini |
| 1/4 |
c |
Baby carrots |
| 1/4 |
c |
Baby parsnips |
| 1/4 |
c |
Snap peas |
| 1/4 |
c |
English peas, shelled |
| 1 |
T |
Balsamic vinegar |
| 1 |
T |
Sherry vinegar |
| 4 |
T |
Italian parsley |
| 2 |
T |
Extra virgin olive oil |
| 1 |
t |
Truffle juice |
| 1 |
T |
Black truffles, chopped |
INSTRUCTIONS
Preparing the Spring Vegetables with Black Truffles and Basil: Preheat
oven to 400 degrees. Prepare all the vegetables separately, peel and
sear in a skillet on stove top. Roast in a hot oven and caramelize all
vegetables until light golden brown, season and add vinegars and
parsley. Add a small amount of extra virgin olive oil, truffle juice,
and truffles. Glaze vegetables evenly, place in a large bowl and serve
hot. This dish can also be served chilled as a salad. Yield: 4
servings Nutritional Breakdown Calories 190 Cholesterol 3 mg Fat 5.9
gm (27.6 percent of calories from fat) Sodium 229 mg Converted by
MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9334 - ALESSANDRO STRATA
Converted by MM_Buster v2.0l.
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