Vegetable vermicelli

Yield: 6 servings

Measure Ingredient
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
2 teaspoons Salt
1 small Turnip; peeled
1 medium Carrot; peeled
1 small Zucchini; with skin
1 Yellow crookneck squash; with skin
¼ pounds Chinese snow peas
1 Tomato; peeled, seeded,
And diced
¾ cup Tomato juice
1 tablespoon Fresh lemon juice
½ cup Water -; (to 3/4 cup)
1 cup Freshly-grated Parmesan cheese
1 pounds Vermicelli
Grated Parmesan cheese; for garnish
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@...

~or- MAD-SQUAD@...

09-26-1998

Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

Similar recipes