posted
This worked well on a day when I was having something normally served with pasta. Ingredients: parsnip, carrot, asparagus (that got a bit old & the tops went bad) brocolli stalk.
equipment: a potato peeler.
I sliced the veg very thin, lengthways, with the potato peeler, so that they resembled tagliatelle. I blanched them in boiling water for about 3 minutes. I served them (saving the water to use again). They were fresh and tasty and tender, and went well with my protein choice.
-------------------- 40 yrs old woman, A2 MN secretor, presently challenged by secondary breast cancer, lives in UK, married, 7 yr old son.
Posts: 1288 | From: London, UK | Registered: Mar 2002
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Copyright 1998-2004 Thomas Dekany. All Rights Reserved. Material presented for information purposes only and should not be construed to replace the services of a physician.
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