Farmer's Market Hodge Podge - 2 pts
Jul 27, 2006 19:42:21 GMT -8
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.
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.