This is a
delicious, very pretty vegetable presentation.
I confess, I reversed their directions and cooked my mushroom mixture
first, and poured a tablespoon of cognac over them and let it evaporate before
setting them aside. In the same saucepan,
I cooked the carrots and peas, then returned the mushroom mixture to the
pan.
I used my mandoline for preparing the carrots and I made my gremolata first in a
small sauce dish so it was ready. I
served this basil and lemon-flavored vegetable with baked fish – perfect.
Peas,
Carrots and Mushrooms
½ Cup
Carrots -- sliced
10 Ounces Frozen Peas
2 Cups
Fresh Mushroom -- sliced
2
Each Green Onion -- 1/2"
pieces
1
Tablespoon Butter
1
Tablespoon Fresh Basil -- or 1/2
tsp. dried basil, crushed
¼ Teaspoon
Salt
Dash Black Pepper -- freshly ground
Basil Gremolata
2
Tablespoons Fresh Basil -- finely
snipped
1
Tablespoon Lemon Peel -- finely
shredded
2
Teaspoons Garlic -- minced
In a medium
saucepan, cook carrot, covered, in a small amount of boiling water for 3
minutes. Add frozen peas. Return to boiling; reduce heat. Cook about 5 minutes more or until carrot and
peas are crisp tender. Drain well. Remove carrot and peas from saucepan; set
aside.
In the same
saucepan; cook mushrooms and green onions in hot butter until tender. Stir in basil, salt and pepper. Return carrot and peas to saucepan; heat
through, stirring occasionally. To
serve, top with basil gremolata.
Basil
gremolata: In a small bowl, combine the
basil, lemon peel and minced garlic.
6 Servings
"Better Homes and Gardens Holiday
recipes 2011”
Per Serving:
68 Calories; 2g Fat (27.8% calories from fat); 3g Protein; 10g Carbohydrate; 3g
Dietary Fiber; 5mg Cholesterol; 167mg Sodium.
Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 0 Fruit; 1/2 Fat.
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