Vegetable Bundles

Ingredients

Directions

First, peel the carrots, trim the celery, and remove the dark green parts of the leeks.

Leeks are very sandy by the way and must be rinsed thoroughly.

Then weigh out an equal amount of each vegetable.

Next, julienne the vegetables into strips about 2 ½ inches long and no more than one eighth inch wide.

Then take the dark part of the leeks and cut strips ¼ inch wide.

Blanch the strips in boiling water for no more than ten seconds and then run under cold water.

Gather up equal amounts of the julienned vegetables and make little bundles about an inch in thickness.

Tie the bundles with the dark green leek strips, trimming the excess.

Place the tied bundles in a sauté pan and add enough chicken broth to come half way up.

Add butter, salt and pepper and simmer, covered, until the vegetables are soft.

Sprinkle with chopped parsley before service.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.