Recipe By : Gourmet August 1995
Serving Size : 6 Preparation Time :0:00
Categories : Beans & Peas Gourmet Magazine
Potatoes Scandinavian
To Post
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 medium carrots -- cut diagonally into
-- 1/8-inch-thick SLICES
2 fennel bulbs -- trimmed and cut
-- lengthwise into
-- 1/8-inch-thick slices
1 1/2 pounds small red potatoes -- cut into
-- 1/4-inch-thick slices
1 1/2 pounds green beans -- trimmed
3 tablespoons hot water -- (3 to 4)
1 1/4 cups basil pecan pesto
***FOR THE PESTO***
2 cups packed fresh basil leaves -- washed well and
-- spun dry
2/3 cup olive oil
1/2 cup pecans -- toasted golden
-- brown and cooled
1/3 cup freshly grated parmesan
2 cloves garlic -- chopped and mashed
-- to a paste with
1/2 teaspoon salt
To prepare the vegetables:
On a large steamer rack layer carrots, then fennel, and then potatoes
and steam over boiling water, covered, until potatoes are tender,
about 10 minutes. Transfer steamed vegetables to a platter. Steam
beans, covered, until just tender, about 10 minutes, and transfer to
a platter. In a food processor blend pesto with 3 tablespoons hot
water, adding additional hot water if necessary to reach desired
consistency.
Serve vegetables warm at room temperature with pesto.
To make the pesto:
In a food processor blend together all ingredients with salt and
pepper to taste until smooth. Pesto keeps, surface covered with
plastic wrap, chilled, 1 week. Makes about 1 1/4 cups.
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