Chef's vegetables - chef karl krause
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Zucchini; halved and sliced diagonally | |
| 1 | medium | Onion; sliced |
| 3 | Stalks celery; sliced diagonally | |
| 2 | Carrots; halved and sliced diagonally | |
| 1 | ounce | Butter |
| ¼ | cup | White wine |
| ¼ | cup | Lemon juiice |
| Salt and pepper to taste | ||
Directions
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 <adamsfmle@...>; Lu list 1/98.
Recipe by: Silver Garden Restaurant Posted to recipelu-digest Volume 01 Number 514 by Badams <adamsfmle@...> on Jan 13, 1998
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