Recipe - Chefs Vegetables - Chef Karl Krause

2 Zucchini; halved and cut or sliced up
diagonally
1 md Onion; cut or sliced up
3 Stalks celery; cut or sliced up
diagonally
2 Carrots; halved and cut or sliced up
diagonally
1 ounce Butter
One fourth cup White wine
One fourth cup Lemon juiice
Salt and pepper to taste

Saute vegetables in butter until al dente. Add seasoning and finish with
wine and lemon juice.

Source: Dining In_Portland, A Collection of Gourmet Recipes for Complete
Meals from Portland's Finest Restaurants by Muriel Bevilacqua Logan and
Emily Crumpacker, 1979.Typos by Brenda Adams adamsfmle@sprintmail.com; Lu
list 1/98.

Recipe by: Silver Garden Restaurant

Posted to recipeludigest Volume 01 Number 514 by Badams
adamsfmle@sprintmail.com on Jan 13, 1998