|
Cauliflower, Asparagus and Mushroom Stew |
| Preparation Time: 10 Minutes |
| Cooking Time: 20 Minutes |
| Ingredients (Serves 6) |
| 1 |
Cauliflower |
| 1 |
Stalk celery, cut into bite-sized pieces |
| 18 |
Asparagus stalks |
| 1 |
Handful green beans (from the garden that day) |
| 12 |
Mushrooms |
| 12 |
Sage leaves |
| 2 Tbs. |
Anise seeds |
| 2 |
Sprigs fresh lemon mint |
| 1 Tbs. |
Extra virgin olive oil (EVOO) |
| 2 Tbs. |
White wine |
| • |
Salt and pepper to taste |
| Preparation |
| • |
Wash cauliflower thoroughly and cut flowers apart. |
| • |
Wash celery, asparagus and green beans thoroughly, then cut into bite-sized chunks. |
| • |
In a deep frying pan or wok, sauté celery, cauliflower, asparagus and green beans with EVOO on medium heat for about 5 minutes, stirring from time to time. |
| • |
In the meantime clean mushrooms thoroughly, leave head whole and mince stems |
| • |
Add all ingredients to pan, lower heat to medium and cook for 15 minutes, stirring from time to time. |
| • |
Turn off burner and serve. |
 |
| Comments |
| • |
Serve as main course over steamed rice, couscous, buckwheat, or Bulgur with Raisins. |
| Wine and Beverage Pairing |
• |
Monteregio di Massa Marittima DOC Aurora, Fior Fiore Ansonica, Tocai Friulano DOC, Rosato Italiano IGT, Chianti DOCG Guarniente, Cabernet Franc dei Colli Orientali del Friuli, Refosco dal Peduncolo Rosso DOC. |
YOU ARE HERE >>
