Yield: 6 servings
|3 tablespoons||Unsalted butter|
|½ pounds||Brown; white, or oyster mushrooms|
|1 tablespoon||Minced garlic|
|1 medium||Leek; white and light green parts, washed|
|1 teaspoon||Freshly-cracked black pepper|
|1 small||Turnip; peeled|
|1 medium||Carrot; peeled|
|1 small||Zucchini; with skin|
|1 \N||Yellow crookneck squash; with skin|
|¼ pounds||Chinese snow peas|
|1 \N||Tomato; peeled, seeded,|
|\N \N||And diced|
|¾ cup||Tomato juice|
|1 tablespoon||Fresh lemon juice|
|½ cup||Water -; (to 3/4 cup)|
|1 cup||Freshly-grated Parmesan cheese|
|\N \N||Grated Parmesan cheese; for garnish|
|\N \N||Chopped fresh chives; for garnish|
Clean all vegetables and slice into fine julienne, 1/16-inch by 3 inches.
Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook mushrooms until slightly colored. Add garlic, cook briefly, and reduce heat to moderate. Add leeks with cracked pepper and cook about a minute. Then add salt, turnip, carrot, zucchini, yellow squash, and snow peas. Cook until vegetables soften, about 3 minutes. Add tomatoes, tomato juice, lemon juice, and water. Bring to a boil and whisk in remaining tablespoon butter.
Remove from heat and stir in Parmesan cheese. Meanwhile, bring a large stockpot of salted water to a boil. Cook vermicelli until al dente. Try to time it so that pasta is done just when vegetables are cooked. Drain, transfer to vegetable mixture, and toss to combine. Ladle into bowls and garnish with grated Parmesan and chives. Serve immediately. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1B22 broadcast 02-25-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.