Fricassee of spring vegetables

1 servings

Ingredients

QuantityIngredient
¼cupFingerling potatoes; parboiled
¼cupSpring onions
¼cupRadishes
¼cupGolden beets; cooked until tender
¼cupBaby green zucchini
¼cupBaby carrots
¼cupBaby parsnips
¼cupSnap peas
¼cupEnglish peas; shelled
1tablespoonBalsamic vinegar
1tablespoonSherry vinegar
4tablespoonsItalian parsley
2tablespoonsExtra virgin olive oil
1teaspoonTruffle juice
1tablespoonBlack truffles; (chopped)

Directions

SPRING VEGETABLES

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

Nutritional Breakdown

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.