| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 12 |
sm |
Russet potatoes |
|
|
Salt |
| 1/4 |
lb |
Snow peas |
| 1 |
|
Zucchini |
| 1 |
|
Leek |
| 1 |
|
Bulb fennel |
| 2 |
|
Stalks celery |
| 1 |
|
Carrot |
| 2 |
tb |
Olive oil |
| 1 |
ts |
Grated ginger root |
| 1 |
ts |
Chopped garlic |
| 4 |
oz |
Vegetable broth |
| 1 |
pn |
Saffron |
INSTRUCTIONS
Place the potatoes and 1/2 teaspoon salt in medium sized saucepan with
enough water to cover. Simmer 10 minutes or until tender. Add snow peas.
Cook 2 more minutes. Drain in colander.
Meanwhile, diagonally slice the zucchini, leek, fennel, celery and carrot
into 1/4-inch thick pieces. Heat the olive oil in a large nonstick skillet
or wok over mediumhigh heat. Add the vegetables; stirfry for 6 minutes. Add
the ginger and garlic; cook f or 1 more minute.
Add the potatoes and the snow peas to the skillet. Add the broth and
saffron. Season with salt. Simmer for 2 minutes. Serve hot.
Yield: 4 to 6 servings
Recipe by: Cooking Live Show #CL8879 Posted to MC-Recipe Digest V1 #608 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on May 12, 1997
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