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Post by questforweightloss on Jul 27, 2006 19:42:21 GMT -8
Farmer's Market Hodge Podge - 2 pts
2 cups fresh green beans 2 cups fresh asparagus pieces 2 leeks, halved lengthwise and chopped ( white part only ) 1 yellow squash, cubed 1 cup diced carrots 2 medium new ( red ) potatoes, cubed 4 1/4 cups reduced-sodum chicken broth, divided 2 bay leaves 1 Tbsp cornstarch 2 Tbsp chopped fresh parsley Salt and ground black pepper
Prep Time - 15 minutes Cook Time - 10 minutes Serves 4 persons 2 pts per serving
1. In a large saucepan, combine green beans, asparagus, leeks, yellow squash, carrots and potatoes.
2. Add 4 cups of the chicken broth and bay leaves and set pan over high heat. Bring to a boil.
3. Reduce heat to medium, partially cover and simmer 8 minutes, until vegetables are tender and liquid is reduced.
4. Dissolve cornstarch in remaining 1/4 cup of chicken broth and add to pan.
5. Simmer 2 minutes until liquid thickens, stirring occasionally.
6. Remove from heat, remove bay leaves and stir in parsley.
7. Season to taste with salt & pepper.
Helpful Tip: This is usually a springtime dish, but can be enjoyed all year round. The key is to make use of the in-season vegetables during the winter, summer and fall months.
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