vegetable - carrots, zucchini, cauliflower, 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.
Spring Medley of Vegetables
Young carrots, zucchini, cauliflower florets and peas make up this quartet of
spring vegetables.
serves 4
per person:
1 young carrot, cut lengthwise about 5 cm. long
half of a small zucchini, cut into thick diagonal slices
handful of cauliflower florets
a few tablespoons of peas
1-2 t. butter
sprig of lemon thyme or a small sprig of thyme and the grated peel of 1/4 of a lemon
Steam the carrots for 2 minutes before adding all the vegetables. Steam
until still a little crunch remains (firmer than al dente).
Melt the butter in a sauté pan large enough to hold the vegetables and add the lemon thyme (or a little less of normal thyme plus the lemon peel), a pinch of salt and a little white pepper. Stir a minute, add the vegetables and sauté until vegetables are done.
Tip: want to use less butter? 'Wet' sauté the vegetables in a little vegetable broth or water until done. Drain and toss with 1/2 t. butter and serve.
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 © 1999-2002 Patricia Conant