Email to MissDaisy      

Recipe Categories: MissDaisy's HOME PAGE00-TNTRecipes 00-ToTry APPETIZERS Appetizers BarsandCookies Beverages BEVERAGES Bisquick BREAD BreadsandQuickBreads BREAKFAST BreakfastandBrunch CAKESandPIES CakesandPies Candy Casseroles Chat CheeseandEggs COOKIES CROCKPOT DESSERTS Desserts ETHNIC FISHandSEAFOOD FishandSeafood FoodMixes FreezerandMake-Ahead FreezerCooking FrostingandIcing Fruit HolidayCooking JamsandJellies MainDish Meats Microwave Pasta PASTA Pastries Poultry PressureCooker PRESSURECOOKER Rice SALADandDRESSING SaladsandSaladDressings Sandwiches Sauces SAUCES SoupsandStews SOUPSandSTEWS Thrifty Vegetables

A Bouquet of Steamed Vegetables




Source of Recipe


The Way to Cook by Julia Child


List of Ingredients





6 medium leeks
salt
3 cups chicken broth -- up to 4 cups total
1 large cabbage -- about 2 pounds
3 tablespoons butter -- melted, optional
12 slim carrots -- or larger carrots cut into wedges
12 red potatoes, whole -- small


Recipe




Leeks: Trim and wash the leeks, and cut into 8-inch lengths, lengthwise, as described on page 298. Drop them into boiling water and boil 2 minutes, refresh in cold water, anddrain. Arrange leeks in one or two layers,salt lightly, cover by 1 inch with chicken broth and simmer uncovered until just tender --- 10 minutes. Arrange them in the baking dish, leaving the liquid in the pan.

Cabbage: Cut the cabbage into 6 wedges, remove the cores and set the wedges cut side up in the vegetable steamer. Salt lightly, dribble on the optional butter, and baste with liquid from the leeks. Steam about 15 minutes, basting several times with the liquid in the pan. Arrange in the baking dish with leeks.

Carrots: Trim and peel the carrots. Leave them whole if young and tender; otherwise, quarter or halve them. Arrange them in the steamer; cover and steam 10 minutes, or until tender. Arrange them with the other vegetables and pour the remaining steaming liquid over all.

Ahead of time: Leeks, cabbage, and carrots may be cooked ahead; to reheat, cover with foil and place in a 300 degree F oven while the potatoes steam.

Potatoes: Scrub the potatoes and sahve a circle of skin off their midriffs. Arrange them in the steaming basket and add 2 inches of water to the pan. About 25 minutes before you plan to serve, cover the steamer, turn on the heat; steam about 20 minutes, or until a small knife pierces them easily.

Serving: Arrange the vegetables around your meat, or upon a separate platter. Rapidly boil down their aromatic cooking juices until almost syrupy and either pour them over the leeks, cabbage, and carrots, or add them to whatever sauce you maybe serving.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 464 Calories; 7g Fat (13.3% calories from fat); 12g Protein; 93g Carbohydrate; 13g Dietary Fiber; 18mg Cholesterol; 689mg Sodium; 16g Total Sugars; 0mcg Vitamin D; 148mg Calcium; 6mg Iron; 2538mg Potassium; 344mg Phosphorus. Exchanges: 58 1/2 Grain(Starch).


Nutr. Assoc. : 0 0 0 0 0 0 0