Yield: 1 servings
|¼ cup||Fingerling potatoes; parboiled|
|¼ cup||Spring onions|
|¼ cup||Golden beets; cooked until tender|
|¼ cup||Baby green zucchini|
|¼ cup||Baby carrots|
|¼ cup||Baby parsnips|
|¼ cup||Snap peas|
|¼ cup||English peas; shelled|
|1 tablespoon||Balsamic vinegar|
|1 tablespoon||Sherry vinegar|
|4 tablespoons||Italian parsley|
|2 tablespoons||Extra virgin olive oil|
|1 teaspoon||Truffle juice|
|1 tablespoon||Black truffles; (chopped)|
Preparing the Spring Vegetables with Black Truffles and Basil: Preheat oven to 400 degrees.
Prepare all the vegetables separately, peel and sear in a skillet on stove top. Roast in a hot oven and caramelize all vegetables until light golden brown, season and add vinegars and parsley. Add a small amount of extra virgin olive oil, truffle juice, and truffles. Glaze vegetables evenly, place in a large bowl and serve hot. This dish can also be served chilled as a salad.
Yield: 4 servings
Calories 190 Cholesterol 3 mg Fat 5.9 gm (27⅗ percent of calories from fat) Sodium 229 mg
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9334 - ALESSANDRO STRATA Converted by MM_Buster v2.0l.