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Title: Chef's Vegetables - Chef Karl Krause Categories: Restaurant, Vegetables Yield: 1 Servings 2 Zucchini; halved and sliced -diagonally 1 md Onion; sliced 3 Stalks celery; sliced -diagonally 2 Carrots; halved and sliced -diagonally 1 oz Butter 1/4 c White wine 1/4 c Lemon juiice Salt and pepper to taste Saute vegetables in butter until al dente. Add seasoning and finish with wine and lemon juice. Source: Dining In_Portland, A Collection of Gourmet Recipes for Complete Meals from Portland's Finest Restaurants by Muriel Bevilacqua Logan and Emily Crumpacker, 1979.Typos by Brenda Adams list 1/98. Recipe by: Silver Garden Restaurant Posted to recipelu-digest Volume 01 Number 514 by Badams |