* Exported from Mastercook *

               Fricassee of Spring Vegetables with Black

Recipe By     : CHEF DU JOUR SHOW #DJ9334
Serving Size  : 0    Preparation Time :0:00
Categories    :
 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       Spring Vegetables:
    1/4  cup           fingerling potatoes, parboiled
    1/4  cup           spring onions
    1/4  cup           radishes
    1/4  cup           golden beets, cooked until tender
    1/4  cup           baby green zucchini
    1/4  cup           baby carrots
    1/4  cup           baby parsnips
    1/4  cup           snap peas
    1/4  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 degree.

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 (27.6 percent of calories from fat)
Sodium 229 mg

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