Vegetable Vermicelli

Recipe Ingredients

3 tablespoons	45ml	Unsalted butter
1/2 lb	227g / 8oz	Brown, white, or oyster mushrooms
1 tablespoon	15ml	Minced garlic
1 tablespoon	15ml	Leek, white and light green parts - washed (medium)
1 teaspoon	5ml	Freshly-cracked black pepper
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Turnip - peeled (small)
1 teaspoon	5ml	Carrot - peeled (medium)
1 teaspoon	5ml	Zucchini - with skin (small)
1		Yellow crookneck squash - with skin
1/4 lb	113g / 4oz	Chinese snow peas
1		Tomato - peeled, seeded,
		And diced
3/4 cup	177ml	Tomato juice
1 tablespoon	15ml	Fresh lemon juice
1/2 cup	118ml	Water - (to 3/4 cup)
1 cup	146g / 5.1oz	Freshly-grated Parmesan cheese
1 lb	454g / 16oz	Vermicelli
		Grated Parmesan cheese - for garnish
		Chopped fresh chives - for garnish

Recipe Instructions

Clean all vegetables and slice into fine julienne, 1/16-inch by 3 inches.

Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook mushrooms until slightly colored. Add garlic, cook briefly, and reduce heat to moderate. Add leeks with cracked pepper and cook about a minute. Then add salt, turnip, carrot, zucchini, yellow squash, and snow peas. Cook until vegetables soften, about 3 minutes.

Add tomatoes, tomato juice, lemon juice, and water. Bring to a boil and whisk in remaining tablespoon butter. Remove from heat and stir in Parmesan cheese.

Meanwhile, bring a large stockpot of salted water to a boil. Cook vermicelli until al dente. Try to time it so that pasta is done just when vegetables are cooked. Drain, transfer to vegetable mixture, and toss to combine. Ladle into bowls and garnish with grated Parmesan and chives. Serve immediately.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1B22 broadcast 02-25-1998) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.