Free Recipe Vegetable Vermicelli
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Vegetable Vermicelli Recipe
3 tb Unsalted butter
1/2 lb Brown; white, or oyster
-mushrooms
1 tb Minced garlic
1 md Leek; white and light green
-parts, washed
1 ts Freshly-cracked black pepper
2 ts Salt
1 sm Turnip; peeled
1 md Carrot; peeled
1 sm Zucchini; with skin
1 Yellow crookneck squash;
-with skin
1/4 lb Chinese snow peas
1 Tomato; peeled, seeded,
And diced
3/4 c Tomato juice
1 tb Fresh lemon juice
1/2 c Water -; (to 3/4 cup)
1 c Freshly-grated Parmesan
-cheese
1 lb Vermicelli
Grated Parmesan cheese; for
-garnish
Chopped fresh chives; for
-garnish
Vegetable Vermicelli Preparation
Clean all vegetables and slice into fine julienne, 1/16-inch by 3 inches. Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook mushrooms until slightly colored. Add garlic, cook briefly, and reduce heat to moderate. Add leeks with cracked pepper and cook about a minute. Then add salt, turnip, carrot, zucchini, yellow squash, and snow peas. Cook until vegetables soften, about 3 minutes. Add tomatoes, tomato juice, lemon juice, and water. Bring to a boil and whisk in remaining tablespoon butter. Remove from heat and stir in Parmesan cheese. Meanwhile, bring a large stockpot of salted water to a boil. Cook vermicelli until al dente. Try to time it so that pasta is done just when vegetables are cooked. Drain, transfer to vegetable mixture, and toss to combine. Ladle into bowls and garnish with grated Parmesan and chives. Serve immediately. This recipe yields 6 servings. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK – (Show # WT-1B22 broadcast 02-25-1998) Downloaded from their Web-Site – Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 09-26-1998 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
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