Recipe By : CHEF DU JOUR SHOW #DJ9334
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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
