| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Ckright3 |
5 |
servings |
INGREDIENTS
| 1 |
c |
Peeled; finely julienned parsnips |
|
|
Or turnips |
| 2/3 |
c |
Finely julienned carrots |
| 2/3 |
c |
Finely julienned sweet red pepper |
| 2/3 |
c |
Finely julienned fennel bulb |
| 4 |
tb |
Olive oil |
| 1 |
tb |
Minced shallots |
| 8 |
oz |
Cleaned chanterelles; sliced 1/4" thick |
| 8 |
oz |
Portobello mushrooms – (2 – 3 large); stems and |
|
|
; black gills removed |
|
|
Kosher salt; to taste |
|
|
Freshly ground black pepper; to taste |
| 2 |
c |
Savory greens |
|
|
(such as arugula; red mustard, watercress |
|
|
; and/or radicchio) |
| 1 |
|
Honey-Lemon Vinaigrette; see * Note |
|
|
=== GARNISH === |
|
|
Watercress or chervil sprigs |
INSTRUCTIONS
* Note: See the "Honey-Lemon Vinaigrette" recipe which is included in this
collection.
In a saute pan over moderately high heat, saute julienned vegetables in one
tablespoon olive oil until crisp-tender, about 2 minutes. Set aside and
keep warm. Add shallots and chanterelles to saute pan with 2 tablespoons
oil and saute until lightly browned. Add to julienned vegetables. While
vegetables are cooking brush Portobello caps with one tablespoon oil and
season lightly with salt and pepper. Broil or grill until just done and
keep warm. To serve: Toss vegetables with half of the vinaigrette and
arrange in the center of plates. Attractively arrange greens around and
drizzle some of remaining vinaigrette over. Slice Portobellos thickly and
arrange around. Garnish with watercress and serve immediately. This recipe
yields 4 to 6 servings.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show
# CR-9618 broadcast 07-19-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
08-07-1996
Recipe by: John Ash
Converted by MM_Buster v2.0l.
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