Fricassee of spring vegetables with black

 
                 Fricassee of Spring Vegetables with Black
 
 Recipe By     : CHEF DU JOUR SHOW #DJ9334
 Serving Size  : 0    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Spring Vegetables:
      1/4  cup           fingerling potatoes, parboiled
      1/4  cup           spring onions
      1/4  cup           radishes
      1/4  cup           golden beets, cooked until tender
      1/4  cup           baby green zucchini
      1/4  cup           baby carrots
      1/4  cup           baby parsnips
      1/4  cup           snap peas
      1/4  cup           English peas, shelled
    1      tablespoon    balsamic vinegar
    1      tablespoon    sherry vinegar
    4      tablespoons   Italian parsley
    2      tablespoons   extra virgin olive oil
    1      teaspoon      truffle juice
    1      tablespoon    black truffles (chopped)
 
 
 Preparing the Spring Vegetables with Black Truffles and Basil: 
 Preheat oven to 400 degree.
 
 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. 
 Yield: 4 servings
 Nutritional Breakdown
 
 Calories 190
 Cholesterol 3 mg
 Fat 5.9 gm (27.6 percent of calories from fat)
 Sodium 229 mg
 
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