| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Dry white wine |
| 1 |
c |
Chicken broth, homemade or low-sodium canned |
| 6 |
|
Leeks, white and light green parts only, washed well |
| 3 |
|
Artichokes, stems removed, halved lengthwise, cut surfaces rubbed with lemon juice |
| 18 |
sm |
Red potatoes |
| 4 |
lg |
Carrots, peeled and cut on an extreme diagonal in to 1/4 inch thick slices |
| 1 |
bn |
Asparagus, ends snapped off |
| 2 |
c |
Fresh morels, cleaned |
| 1 |
ts |
Fresh lemon juice |
| 1 |
ts |
Extra-virgin olive oil |
| 1 |
|
Scallion, trimmed and chopped |
| 2 |
tb |
Chopped fresh mint |
INSTRUCTIONS
Place the wine, broth and leeks in a medium-sized saucepan. Bring to a boil
over medium-high heat. Reduce heat and simmer until the leeks are soft,
about 30 minutes. Remove the leeks from the liquid and set aside. Increase
the heat slightly and cook until the liquid is reduced to 1/4 cup, about 5
minutes. Set aside in the pan.
Steam the artichokes until the hearts are tender and the leaves pull out
easily, about 40 minutes. Scrape the chokes. Steam the potatoes until
tender, about 25 minutes. Steam the carrots until ltender, about 12
minutes. Steam the asparagus until crisp-tender, about 5 minutes. Steam the
morels until softened, about 3 minutes. As the vegetables are done, set
them aside. When cooled to room temperature, arrange on 6 plates.
Just before serving, warm the leek liquid over low heat. Whisk in the lemon
juice, olive oil, salt, pepper and scallion. Drizzle the vinaigrette over
the vegetables and sprinkle with the mint. Serve immediately.
Yield: 6 servings
Nutritional information: 314 calories and 1.5 grams of fat
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved (Courtesy of
Molly O'Neill, "The Pleasure of Your Company") RECIPE FOR HEALTH SHOW
#RHE27
NOTES : www.foodtv.com
Posted to MC-Recipe Digest V1 #605 by Diana Stephens
<mdstephe@ix.netcom.com> on May 11, 1997
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