"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

BOUQUET de LEGUMES Recipe

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This recipe for BOUQUET de LEGUMES, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, April 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
16 baby carrots, peeled
2 tablespoons butter, divided
1 tablespoon honey
8 baby pattypan squash
16 asparagus tips
8 baby zucchini, trimmed and sliced very thin, diagonally
2 tablespoons sesame oil

Directions:
Directions:
Bring a large pot of water to boil. Separately
blanch each group of vegetables until crisp tender.
Drain. In a small saucepan saute carrots in 1
tablespoon butter over low heat 30 seconds. Toss
with honey. In a second saucepan, sauté squash in
1 tablespoon butter over low heat 30 seconds. In a
third saucepan, sauté asparagus tips and zucchini in sesame oil 30 seconds. Arrange vegetables on
dinner plates in an attractive manner.

Number Of Servings:
Number Of Servings:
8

 

 

 

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