| 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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