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Category: Holiday Foods/Thanksgiving
Rating: (?) Not Yet Rated
Contributing Chef: adminjames
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French/Traduisez -
German/Übersetzen Sie -
Italian/Traduca
Portuguese/Traduza -
Spanish/Traduzca |
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Title: Autumn Stir-Fry Of Vegetables
Ingredients:
8 Servings
1 1/2 Lb Brussel sprouts, trimmed &
-halved
4 Carrots, sliced on diagonal
3 Tbl Olive oil
2 Red bell pepper, cut in 1/4"
-strips
3 Bulbs fennel, * see note
6 Cloves garlic, minced
zest of 1 lemon, Grated
2 Tbl Fresh lemon juice
Salt and pepper
Method of Preparation:
* trim fennel, cut in half, core and cut into 1/2" thick strips. Cook the brussel sprouts and carrots in a large pot of boiling water until nearly tender, about 7 minutes. Rinse and quickly cool under cold running water. Drain well and pat dry. Heat oil in a large skillet or wok over medium-high heat. Add bell pepper, fennel, and garlic and stir fry until crsip-tender, 3-5 minutes. Add brussel sprouts, carrots, lemon zest and lemon juice; stir fry 5 minutes longer. Season with salt and pepper. Per serving: 108 Calories; 5g Fat (41% calories from fat); 4g Protein; 14g Carbohydrate; 0mg Cholesterol; 43mg Sodium NOTES : Very colorful and visually appealing; a nice, light side dish with heavier meals, such as Thanksgiving dinner. Substitute sliced yellow summer squash if fennel isn't used. Recipe by: Good Food, Nov 1987 Posted to MC-Recipe Digest V1 #856 by shade <> on Oct 21, 1997 |
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