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Results 11 - 20 of 50 for spring vegetables
About 1 hour before serving: 1. Wash and cut potatoes in bite sized pieces. Trim asparagus; cut into 3 inch pieces. Slice zucchini. Rinse ...
One hour before serving saute leeks and onions in butter until tender, not brown, in large Dutch oven. Add rice, salt and water. Cover, ...
Cut carrots into thin julienne ... water. Cut remaining vegetables into thin julienne strips. Melt ... time: 25 minutes. Cooking time: 5 minutes.
1. Cut potatoes into bite size pieces. Discard tough ends and trim scaled from asparagus; cut into 3" pieces. Slice zucchini. Trim carrots. ...
Saute vegetables in butter. Add flour, add chicken stock, reduce. Add cream. Garnish with tomato julienne and blanched zucchini.
In a 12-inch skillet over ... from heat. Return all vegetables to skillet; heat through. Stir in almonds. Yield 6 servings, 310 calories each.
Mix vegetables. In a bowl, mix ... and pepper to taste. Add mixture and vegetables together, chill and let set for a few hours before serving.
Mix all ingredients together well and store in refrigerator.
Combine peas, water and summer ... minutes or until vegetables are tender. Drain and remove ... cream and stir in. Makes a lovely hot vegetable.
Cook potatoes and salt in ... Drain and place vegetables in greased 2 quart casserole. ... smooth. Add salt, pepper, and milk. Stir until thickened.
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