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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