Parmesan Veggies

I get these periodically in emails from a company in Canada and they have some really good recipes. This one looks delicious and one I’ll try for sure. The only bad thing is they never have a picture and I really like to have one. That’s why I don’t post these ones very often. If you ever want to just browse recipes, check this place out. I LOVE IT.

Peak of the Market.

Parmesan Veggies
Metric Ingredient Imperial
2 artichokes, chopped 2
1 bunch asparagus 1
1 shallot, finely chopped 1
375 ml snow peas 1 1/2 cup
300 ml string beans 1 1/4 cup
175 ml peas, shelled 3/4 cup
175 ml fresh fava beans, shelled 3/4 cup
1 egg 1
2 egg yolks 2
50 ml parmesan cheese 1/4 cup
50 ml cream 1/4 cup
50 ml milk 1/4 cup
30 ml butter 2 tbsp
30 ml olive oil 2 tbsp
salt & pepper
Trim, wash and cook vegetables separately until tender crisp.  Drain and cool in water and ice. 

In a medium saucepan over double boiler; add egg, egg yolk, parmesan cheese, cream, milk, butter, oil, salt and pepper.  Cook over medium heat whisking until light and fluffy.

In a skillet; heat oil with shallot.  Add all vegetables.  Saute over medium heat for a few minutes.  Add salt and pepper.  Serve with parmesan sauce poured over top.

Serves 4

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3 Responses to Parmesan Veggies

  1. Ellen says:

    Hmmmmmmmmm, nice!! This will taste great over cauliflower.

    • Joy says:

      Yes it will Ellen. I’ve really been craving cauliflower lately. Last week I ate two heads of it over the course of the week. I ate a lot of it raw though. That and cucumbers I LOVE raw.

  2. Laura says:

    I really need to get myself a double boiler. This “pyrex bowl in a pot of boiling water” thing just doesn’t cut it!

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