Orange Scented Bourride Of Spring Vegetables
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Gourmet, Green, The | 1 | Servings | |
INGREDIENTS
| 4 | oz | Baby turnips, cleaned and |
| peeled | ||
| 4 | oz | Baby carrots, cleaned and |
| 2 | Baby fennel, washed and cut | |
| in | ||
| halves | ||
| 4 | Artichokes, outside leaves | |
| trimmed and remove | ||
| hairy choke | ||
| With spoon | ||
| 4 | Leeks, white only washed | |
| 1 | Celery heart cut into 1/4 | |
| inch slices | ||
| 4 | oz | Fine green beans, top and |
| tailed | ||
| 8 | New potatoes, sliced 1/2 | |
| inch | ||
| thick | ||
| 1 | Onion, chopped | |
| 4 | oz | Baby spinach, washed |
| 2 | Ripe tomatoes, coarsely | |
| chopped | ||
| 1 | Orange, zest only | |
| 2 | Oranges, juice only | |
| 1 | t | Tomato puree |
| 5 | T | Olive oil |
| 5 1/2 | pt | Water |
| 1 | Bay leaf | |
| 1 | Sprig fresh thyme | |
| Garlic mayonnaise |
INSTRUCTIONS
Whisk all the orange stock ingredients together to make the orange stock. In a casserole pan, fry the onion in a little olive oil until golden brown. Add the orange stock. Bring to the boil and lightly salt. Add turnip, carrots, fennel, artichokes, leeks, celery and new potatoes and cook for 20-30 minutes over a low heat until the vegetables are tender but still firm. In a separate pan, cook the fine beans in boiling salted water until tender and refresh in cold water. Into the casserole pan now add the tomatoes and then 2 minutes later, the spinach and beans. Correct seasoning Spoon into large bowls and serve with garlic mayonnaise and crusty bread. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1090
Calories From Fat: 637
Total Fat: 72.3g
Cholesterol: 5.7mg
Sodium: 1295.3mg
Potassium: 2996.6mg
Carbohydrates: 107.7g
Fiber: 26.6g
Sugar: 68.6g
Protein: 21.8g