Chef's vegetables - chef karl krause

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

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