| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/4 Tasse | Fingerling potatoes; parboiled |
| 1/4 Tasse | Spring onions |
| 1/4 Tasse | Radishes |
| 1/4 Tasse | Golden beets; cooked until tender |
| 1/4 Tasse | Baby green zucchini |
| 1/4 Tasse | Baby carrots |
| 1/4 Tasse | Baby parsnips |
| 1/4 Tasse | Snap peas |
| 1/4 Tasse | English peas; shelled |
| 1 Esslöffel | balsamic vinegar |
| 1 Esslöffel | Sherry vinegar |
| 4 Esslöffel | Italian parsley |
| 2 Esslöffel | olive oil extra virgin |
| 1 Teelöffel | Truffle juice |
| 1 Esslöffel | Black truffles; (chopped) |
|
Preparing the Spring Vegetables with Black Truffles and Basil:
Preheat oven to 400 degrees.
Prepare all the vegetables separately, peel and sear in a skillet on stove top. Roast in a hot oven and caramelize all vegetables until light golden brown, season and add vinegars and parsley. Add a small amount of extra virgin olive oil, truffle juice, and truffles. Glaze vegetables evenly, place in a large bowl and serve hot. This dish can also be served chilled as a salad.
Nutritional Breakdown
Calories 190 Cholesterol 3 mg Fat 5.9 gm (27.6 percent of calories from fat) Sodium 229 mg
|
|
Anmerkungen zum Rezept:
|
