Recipes from the 2009 Inaugural Luncheon
Winter Vegetables
Yield: 10 servings
Ingredients
2 bunches Asparagus, green, bottom 1/3 of stem removed
2 lbs. Carrots, peeled, cut oblong or large dice
1 lb. Baby Brussels Sprouts, fresh, cleaned or frozen can be used
1 lb. Wax Beans, ends snipped
2 oz Butter
1 each Zest from orange
4 oz. Olive
Salt and Pepper to taste.
Asparagus: preheat grill or large heavy bottom sauté pan. Rub 2 oz of olive
oil on asparagus and season with pinch of salt and pepper. Lay flat on grill
or sauté pan until lightly browned. Using long fork or tongs, rotate the
asparagus to brown other sides. Usually 2 or 3 minutes per side. The
asparagus is done when you can use a fork to cut through. Do not overcook,
this will cause asparagus to become stringy. Keep warm until ready to serve.
Carrots: bring 3 qt salted water to a boil, add carrots to water and cook
until fork tender, meaning a fork will easily pass through the carrot. Drain
the water from the pot and toss 1 oz butter and zest of orange and mix until
carrots are coated. Season with pinch of salt and enjoy. Keep warm until
ready to serve.
Brussels Sprouts: For Fresh: Bring 3 qt salted water to a boil, cut into the
stem of the sprout with a pairing knife to create an X on the bottom, this
will allow the stem to cook more evenly. Place sprout in boiling water and
allow to cook until bottom of sprout is tender and easily cut with a knife.
Preheat a heavy bottom sauté while the sprouts are cooking. Remove sprouts
from water and allow all water to drain completely. Add 2 oz oil to sauté
pan and add the sprouts, season with salt and pepper while tossing the
sprouts around to evenly brown in the pan. If sprouts are too big, you can
cut them in half, keep warm until ready to serve.
For Frozen: Bring 3 qt salted water to a boil and drop frozen brussel
sprouts into water, these are precooked so you are only thawing them out.
Remove from water and sauté as above.
Yellow Wax beans: bring 3 qt salted water to boil, add snipped wax beans to
water and allow to cook until fork tender or to your liking of doneness.
Remove from water and toss with 1 oz butter and season with salt and pepper.
Recipes from Buffalo News