Autumn Fare - vegetable - Autumn Medley of Leeks, Parsnips and Green Beans
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 other works.
An unusual and delicious medley of autumn vegetables and a perfect accompaniment for pork, poultry or of course - the vegetarian table. Use tender leeks, small parsnips and the thin type of green bean (Princess, Kenya, French, string less green bean). If you are short of time, the parsnips and green beans may be parboiled in advance.
serves 4
2 medium leeks
3 small parsnips
200 g. green beans (about a good handful)
1/2 t. butter
a little vegetable broth
salt, white pepper
+ - 1/8 fresh grated nutmeg (or a little more of the dried)
good splash of room temperature evaporated milk, soya cream, cream or combination
Set a small pot of salted water to boil while you prepare the vegetables.
Cut off the roots and tough green tops of the leeks. You will note when you have cut off enough as the knife will cut into the leek stalks easier. I always leave a little of the tender green on, but I cut these a little thinner as they are a tougher than the white part. Cut the leeks into 1 cm. slices. Rinse carefully to remove any dirt, but try to prevent them from separating (or if your leeks are 'cleaner' in your area, just wash them before you cut them).
Cut the parsnips into small 1 cm. pieces, dicing the larger top end. Parboil in the water for 2 minutes. Drain and set aside.
Trim the green beans and cut into thirds, about 3 cm. long. Parboil in the water for 3 minutes or until just under the al dente stage - they should be too firm to eat, but no longer crisp. Drain and set aside.
Sauté the leeks in the melted butter over a medium low heat for 2 minutes, adding a little broth to prevent sticking to the pan. Add the parsnips and toss gently. Add just enough broth to just cover the bottom of the pan, allow to cook a further 2 minutes before adding the green beans, a pinch of salt, pepper and the nutmeg. Lid and lower heat. Continue to cook a few minutes until the green beans are just al dente.
Uncover, raise the heat to allow the liquid to cook away a little. Turn off the heat and add a drizzle of evaporated milk or cream. Toss gently and serve.
Note: The broth can be substituted with the powdered form of broth (without MSG). Just sprinkle over as needed and add a little hot water. Depending on the main dish you are serving, you may prefer to serve the vegetables on a small side dish rather than on the plate. Fresh grated nutmeg, of course, is best. If you do not have one, I highly recommend you invest in a nutmeg grater and buy the whole nutmeg. Commercial grated nutmeg looses its flavour and becomes boring quickly.
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