Potage De Legumes Au Vermicelli Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 tbsp: Virgin Olive Oil,
4: About 4 Oz Mushrooms --,
1/2 tsp: Unsalted Butter,
-coarsely chopped,
1: About 3 Oz Leek, Trim Of
1: About 6 Oz Yam, Peeled --
-Damaged Leaves, Clean --
-cut in 1/2" pieces,
-cut in 1/2" pieces,
7 cup: Water,
1 medium: Onion,, (About 4 Oz) Peeled
1 tsp: Salt,
-coarsely chopped,
1/4 tsp: Black Pepper, freshly
2: About 4 Oz Carrots, Peeled
-ground,
-cut in 1/2" pieces,
1 cup: Vermicelli, Angel Hair/Very
1: About 4 Oz Zucchini, Trimmed
-Thin Noodles,
-cut in 3/4" pieces,
Directions:
1. Heat the oil and butter in a saucepan. When hot, add the leeks and
onions and saute for 2 mins. Then add the carrots, zucchini,
mushrooms and yams, and mix well. Add the water, salt and pepper.
2. Bring to a boil, reduce the heat and boil gently for about 12 mins.
3. Add the pasta, bring back to the boil and cook, covered, for about
4 mins. Serve. Makes 6 servings (8 cups).
Recipe By : Jacques Pepin Todays Gourmet - ISBN 0-912333-07-3
From: Dan Klepach Date: 09-11-95 (14:01) (159)
Fido: Cooking
Source from luhu.jp
onions and saute for 2 mins. Then add the carrots, zucchini,
mushrooms and yams, and mix well. Add the water, salt and pepper.
2. Bring to a boil, reduce the heat and boil gently for about 12 mins.
3. Add the pasta, bring back to the boil and cook, covered, for about
4 mins. Serve. Makes 6 servings (8 cups).
Recipe By : Jacques Pepin Todays Gourmet - ISBN 0-912333-07-3
From: Dan Klepach Date: 09-11-95 (14:01) (159)
Fido: Cooking
Source from luhu.jp