vegetable - carrots, parsnips, peas
t=teaspoon T=tablespoon + -=more or less
These recipes are for your personal use only and may not be added in any form to archives or other works.
Julienne of Carrots, Parsnips and Peas
The peas in this easy dish look as if hiding in a colourful hay stack. Quickly prepared, these steam in only 5 minutes or so.
per person:
1 medium carrot
2 small to medium parsnips
a few tablespoons of peas
a little butter or oil such as nut or olive
sprinkle of salt
Scrape the carrots or use a vegetable peeler. Cut into half lengthways twice. Cut into thin strips about 3 mm. thick.
Use a vegetable peeler for the parsnips. Cut off the very thin tips of the parsnips and discard. Cut the parsnips into quarters, lengthways. If the parsnips are young and tender, the core does not need to be trimmed away. If it seems very hard and fibrous, trim away. Julienne like the carrots.
Add the peas in the bottom of the steaming basket, then the julienne. Steam for 5 minutes or until the peas are just tender.
Toss with a little butter or oil and sprinkle with a pinch of salt.
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be
added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 1999-2003 Patricia Conant