marsha-tbay
Well-known member
This recipe is from Enlightened Gourmet. She says her husband likes this dish even with his idea of vegetables being a baked potato.
For those of us who don't like parsnips, she urges us to keep them in this recipe, they're the key to the texture.
2 small carrots, peeled and julienned
2 leeks, white part only, rinsed and julienned
2 small purple top turnips, peeled and juienned
2 parsnips, peeled and julienned
1/2 c. canned beef consomme or homemade beef stock
freshly ground black pepper to taste
1 tsp minced fresh parsley
Optional: garlic and tidbits of other vegetables
Coat a 10" skillet with cooking spray. Combine the carrots, leeks, turnips and parsnips with the consommem in the skillet. Cover and bring to a boil over high heat. Stir often and reduce heat to a medium after 3 minutes.
When vegetables are tender, about 5-6 minutes, transfer them to a serving platter. If necessary, uncover the pan, raise heat to high, and boil any remaining broth until only a tablespoonful remains. Pour it over the vegetables. Season with pepper and garnish with parsley
For those of us who don't like parsnips, she urges us to keep them in this recipe, they're the key to the texture.
2 small carrots, peeled and julienned
2 leeks, white part only, rinsed and julienned
2 small purple top turnips, peeled and juienned
2 parsnips, peeled and julienned
1/2 c. canned beef consomme or homemade beef stock
freshly ground black pepper to taste
1 tsp minced fresh parsley
Optional: garlic and tidbits of other vegetables
Coat a 10" skillet with cooking spray. Combine the carrots, leeks, turnips and parsnips with the consommem in the skillet. Cover and bring to a boil over high heat. Stir often and reduce heat to a medium after 3 minutes.
When vegetables are tender, about 5-6 minutes, transfer them to a serving platter. If necessary, uncover the pan, raise heat to high, and boil any remaining broth until only a tablespoonful remains. Pour it over the vegetables. Season with pepper and garnish with parsley