| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | August 1995 | 1 | Servings | |
INGREDIENTS
| 6 | Carrots, cut diagonally into | |
| 1/8-inch-thick | ||
| slices | ||
| 2 | Fennel bulbs, sometimes | |
| called | ||
| anise stalks | ||
| trimmed flush with | ||
| bulb and bulb cut | ||
| lengthwise into | ||
| 1/8-inch-thick | ||
| slices | ||
| 1 1/2 | lb | Small red potatoes, cut into |
| 1/4-inch-thick | ||
| slices | ||
| 1 1/2 | lb | Green beans, trimmed |
| 3 | T | Hot water, up to 4 |
| 1 1/4 | c | Basil pecan pesto |
| 2 | c | Packed fresh basil leaves |
| washed well and | ||
| spun dry | ||
| 2/3 | c | Olive oil |
| 1/2 | c | Pecans, toasted golden |
| brown and cooled | ||
| 1/3 | c | Freshly grated Parmesan |
| 2 | Garlic cloves, chopped and | |
| mashed | ||
| to a paste with 1/2 | ||
| teaspoon salt |
INSTRUCTIONS
To prepare the vegetables: On a large steamer rack layer carrots, then fennel, and then potatoes and steam over boiling water, covered, until potatoes are tender, about 10 minutes. Transfer steamed vegetables to a platter. Steam beans, covered, until just tender, about 10 minutes, and transfer to a platter. In a food processor blend pesto with 3 tablespoons hot water, adding additional hot water if necessary to reach desired consistency. Serve vegetables warm at room temperature with pesto. To make the pesto: In a food processor blend together all ingredients with salt and pepper to taste until smooth. Pesto keeps, surface covered with plastic wrap, chilled, 1 week. Makes about 1 1/4 cups. Serves 6 as a main course. Gourmet August 1995 Converted by MC_Buster. Per serving: 2159 Calories (kcal); 183g Total Fat; (72% calories from fat); 26g Protein; 132g Carbohydrate; 0mg Cholesterol; 433mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 17 1/2 Vegetable; 0 Fruit; 36 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 2757
Calories From Fat: 1544
Total Fat: 175g
Cholesterol: 124.6mg
Sodium: 3605.4mg
Potassium: 7500.8mg
Carbohydrates: 243.2g
Fiber: 100.4g
Sugar: 46.1g
Protein: 105g