April 4, 2014

Vegetable Bundles

On the Menu Today~
Vegetable Bundles

These vegetable bundles are perfect for Easter or anytime.
You can assemble these bundles before your guests arrive,
then cook them in a matter of minutes.
Everyone gets their own bundle of vegetables~

I would like to pass along to you,
this fantastic article written by Helen Nichols,
 editor in chief at Well Being Secrets.
The article is about the wonderful
Thanks Helen~

Vegetable Bundles

  • 4 to 6 green onions
  • 1 cup water
  • bowl of ice water
  • 1 pound thin asparagus, trimmed
  • 1 medium sweet red pepper, julienned
  • 1 medium sweet yellow pepper, julienned
  • 2 medium carrots, julienned
  • 1 cup chicken broth
  • 1/2 cup white wine
  • 4 tablespoons butter
  • 1/3 cup fresh grated Parmesan cheese
Cooking Directions
  1. Trim both ends of onions; cut the green tops into 7-inch lengths.
  2. In a saucepan, bring 1 cup water to a boil. Add onion tops; boil for 1 minute or until softened. Drain and immediately place onion tops in ice water. Drain and pat dry. Chop white portion of onions and set aside.
  3. Divide asparagus, peppers, and carrots into 12 bundles. Tie each bundle with a blanched green onion top. In a large skillet, place chicken broth, white wine and chopped onion. Bring to boil. Add vegetable bundles. Cook, uncovered, for 5 to 7 minutes or until vegetables are tender and liquid is reduced by two-thirds. Carefully remove bundles with a slotted spoon to a serving plate. Add butter to skillet; cook and stir until melted. Spoon over bundles.
  4. Sprinkle with grated Parmesan cheese.
Carrot, OnionEasterAsparagus, Peppers, Cheese
Yield: 12 bundles.

*Use asparagus spears that are 1/4 inch in diameter, if larger than that, cut spears in half.

Kitchen Tip~ To quickly thaw frozen spinach, place in colander; rinse with cool water until thawed. Drain well, squeeze dry with paper towels.
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