Vegetable Bundles
This is an elegant looking, although time consuming dish. You'll need an equal amount, (by weight), of the three vegetables, after trimming. Figure on four to six ounces per person.
Yield
5 servingsPrep
10 minCook
10 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
carrots
|
*
|
| 1 | x |
celery
|
*
|
| 1 | x |
leeks
|
*
|
| 1 | x |
chicken broth
as needed |
*
|
| 1 | x |
butter
as needed |
*
|
| 1 | x |
salt
as needed |
*
|
| 1 | x |
black pepper
as needed |
*
|
| 1 | x |
parsley leaves
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
carrots
|
*
|
| 1 | x |
celery
|
*
|
| 1 | x |
leeks
|
*
|
| 1 | x |
chicken broth
as needed |
*
|
| 1 | x |
butter
as needed |
*
|
| 1 | x |
salt
as needed |
*
|
| 1 | x |
black pepper
as needed |
*
|
| 1 | x |
parsley leaves
chopped |
*
|
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 2½ 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.
