| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Tvfn | 1 | Servings | |
INGREDIENTS
| 12 | sm | Russet potatoes |
| 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 |
| 1 | cn | (8 ounce) of vegetable broth |
| 1 | tb | Pernod |
| 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 medium high heat. Add the vegetables; stir fry for 6 minutes. Add the ginger and garlic; cook for 1 more minute. Add the potatoes and the snow peas to the skillet. Add the broth, Pernod, saffron. Season with salt. Simmer for 2 minutes. Serve hot. Yield: 4 servings Recipe by: CHEF DU JOUR PHILIPPE CHIN SHOW #DJ9348 Posted to MC-Recipe Digest V1 #632 by "Ed Bauman" <BIRCHCREEK@msn.com> on May 31, 97
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