Vegetable Bundles

Preparation info
  • 4

    portions
    • Difficulty

      Medium

Appears in

By Sheila Lukins and Julee Rosso

Published 1989

  • About

Julienned sweet carrots, nutty parsnips, and mildly oniony leeks all tied with a scallion and a sprig of dill. These look like presents on a plate, and are certainly not quiet vegetables.

Ingredients

  • 3 carrots, peeled
  • 2 parsnips, peeled
  • 1 leek, well rinsed
  • 2

Method

  1. Trim the carrots, parsnips, and leek to 5 inch lengths. Slice them into long julienne strips.
  2. Fill a large saucepan with water and bring to a boil. Place the carrots in a metal basket or strainer, submerge them in the water, and cook for 20 seconds. Rinse under cold wa