Yield: 1 Servings
Measure | Ingredient |
---|---|
2 \N | Zucchini; halved and sliced diagonally |
1 medium | Onion; sliced |
3 \N | Stalks celery; sliced diagonally |
2 \N | Carrots; halved and sliced diagonally |
1 ounce | Butter |
¼ cup | White wine |
¼ cup | Lemon juiice |
\N \N | Salt and pepper to taste |
Saute vegetables in butter until al dente. Add seasoning and finish with wine and lemon juice.
Source: Dining In_Portland, A Collection of Gourmet Recipes for Complete Meals from Portland's Finest Restaurants by Muriel Bevilacqua Logan and Emily Crumpacker, 1979.Typos by Brenda Adams <adamsfmle@...>; Lu list 1/98.
Recipe by: Silver Garden Restaurant Posted to recipelu-digest Volume 01 Number 514 by Badams <adamsfmle@...> on Jan 13, 1998