| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
August 1995 |
1 |
servings |
INGREDIENTS
| 6 |
md |
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 |
tb |
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 |
lg |
Garlic cloves; chopped and mashed |
|
|
; to a paste with 1/2 |
|
|
; teaspoon salt |
INSTRUCTIONS
FOR THE PESTO
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.
A Message from our Provider:
“The best mathematical equation I have ever seen: 1 cross + 3 nails = 4 given.”