Recipe - Steamed Spring Vegetables In Warm Leek Vinaigrette

One half cup Dry white wine
1 cup Chicken broth, homemade or
lowsodium canned
6 Leeks, white and light green
parts only, washed well
3 Artichokes, stems removed,
halved lengthwise, cut
surfaces rubbed with lemon
juice
18 small Red potatoes
4 lg Carrots, peeled and cut on
an extreme diagonal in to
One fourth inch thick slices
1 bn Asparagus, ends snapped off
2 cup Fresh morels, cleaned
1 teaspoon Fresh lemon juice
1 teaspoon Extravirgin olive oil
1 Scallion, trimmed and
chopped
2 tablespoon Chopped fresh mint

Place the wine, broth and leeks in a mediumsized saucepan. Bring to a boil
over mediumhigh heat. Reduce heat and simmer until the leeks are soft,
about 30 minutes. Remove the leeks from the liquid and set aside. Increase
the heat slightly and cook until the liquid is reduced to One fourth cup, about 5
minutes. Set aside in the pan.

Steam the artichokes until the hearts are tender and the leaves pull out
easily, about 40 minutes. Scrape the chokes. Steam the potatoes until
tender, about 25 minutes. Steam the carrots until ltender, about 12
minutes. Steam the asparagus until crisptender, about 5 minutes. Steam the
morels until softened, about 3 minutes. As the vegetables are done, set
them aside. When cooled to room temperature, arrange on 6 plates.

Just before serving, warm the leek liquid over low heat. Whisk in the lemon
juice, olive oil, salt, pepper and scallion. Drizzle the vinaigrette over
the vegetables and sprinkle with the mint. Serve immediately.

Yield: 6 servings

Nutritional information: 314 calories and 1.5 grams of fat

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved (Courtesy of
Molly O'Neill, "The Pleasure of Your Company") RECIPE FOR HEALTH SHOW
#RHE27

NOTES : www.foodtv.com

Posted to MCRecipe Digest V1 #605 by Diana Stephens
mdstephe@ix.netcom.com on May 11, 1997