Categories: Vegetables- mixer
Ingredients
- 2 zucchini
- 2 yellow squash
- 1 lb. fresh asparagus spears
- 1 1/2 quarts water
- 3/4 tsp. salt, divided
- 1/2 cup shelled fresh pink-eyed or black-eyed peas
- 1/2 cup shelled fresh lima beans
- 2 (3.5oz.) containers Shiitake mushrooms
- 1/4 cup butter or margarine, divided
- 2 shallots, minced
- 3 garlic cloves, minced
- 1 (14 1/2oz.) can chicken broth
- 1 cup dry white wine
- 1 cup whipping cream
- 1/2 cup chopped fresh dill
- 1/2 tsp. freshly ground pepper
- Garnished: whole yellow squash, green beans, fresh shitake mushrooms
Directions
- Cut zucchini and yellow squash in half lengthwise. Scoop out seeds with a spoon, and discard. Dice zucchini and squash; set aside.
- Snap off and discard tough asparagus ends.
- Bring 1 1/2 quarts water and 1/2 tsp. salt to a boil in a large saucepan; add peas and lima beans, and cook 5 minutes. Add zucchini, yellow squash, asparagus, an green beans, and cook 2 minutes or until crisp-tender. Drain. Plunge into ice water to stop the cooking process; drain and set aside.
- Remove mushroom stems, and reserve for another use. Thinly slice caps.
- Melt 2 Tbsp. butter in skillet; add shallots and garlic, and sauté until tender. Stir in broth and wine; bring to a boil. Reduce heat, and simmer, stirring occasionally, 15 minutes or until reduced to 1 cup.
- Add vegetables, remaining 1/4 tsp. salt, whipping cream, dill, and pepper; cook, stirring often, until thoroughly heated. Serve mixture immediately over Polenta Triangles, and garnish, if desired.