Vegetable Vermicelli

Categories: Tamwt03
Yield: 6 servings

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

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 - http://www.foodtv.com

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

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