Variations

Artichoke bottoms can be filled with other vegetables, such as asparagus tips, tiny tournéed carrots, tournéed turnips, or mushrooms. They may also be used as containers for a sauce served with grilled meat items. Either way, they are used mostly as garnish for meats.

Glazed Root Vegetables

Portions: 12

Portion size: 3V-4 oz (110-120 g)

Portions: 25

Portion size: 3 oz (90 g)

U.S.

Metric

Ingredients

Procedure

3 lb

1.4 kg

Carrots

1.

Trim and peel the carrots, parsnips, and turnips. Tournéed root

112 lb

600 g

Parsnips

vegetables (see Figure 7.18) are often prepared by this method.

212 lb

1 kg

Turnips

2.

Place the vegetables in a saucepan with boiling salted water to cover.

3 oz

90 g

Butter

Simmer until tender. Drain.

2 oz

60 g

Sugar

3.

Heat the butter in a sauté pan. Add the vegetables and sprinkle with

to taste

to taste

Salt

the sugar. Season to taste with salt. Sauté until the vegetables are well

glazed.

V

A R I A T I O N S

Per serving:

Calories, 90; Protein, 1 g; Fat, 3 g (30% cal.); Cholesterol, 5 mg; Carbohydrates, 15 g; Fiber, 4 g; Sodium, 85 mg.

Per serving:

Calories, 90; Protein, 1 g; Fat, 3 g (30% cal.); Cholesterol, 5 mg; Carbohydrates, 15 g; Fiber, 4 g; Sodium, 85 mg.

Single vegetables as well as other combinations of vegetables may be glazed by this method, including celery root, pearl onions, rutabagas, and chestnuts, in addition to carrots, parsnips, and turnips.

Glazed Carrots

Glazed Carrots (Carrots Vichy)

Portions: 25 U.S.

Portion size: 3 oz (90 g) Metric

Ingredients

612 lb

3 kg

Carrots

as needed

as needed

Water (see note)

5 oz

150 g

Butter

2 tbsp

30 g

Sugar

2 tsp

10 mL

Salt

to taste

to taste

White pepper

as needed

as needed

Chopped parsley

Per serving:

Calories, 100; Protein, 2 g; Fat, 5 g (43% cal.); Cholesterol, 10 mg; Carbohydrates, 13 g; Fiber, 2 g; Sodium, 240 mg.

Procedure

1. Trim, peel, and slice the carrots.

2. Place them in a saucepan or straight-sided sauté pan.

Add water to barely cover the carrots. Add the butter, sugar, and salt.

3. Bring to a boil. Lower heat and simmer until the carrots are tender and the water is nearly evaporated. If done properly, these should happen at the same time. Toss the carrots so that they are well coated with the glaze that is left in the pan.

4. Season with pepper. Garnish with chopped parsley.

Calories, 100; Protein, 2 g; Fat, 5 g (43% cal.); Cholesterol, 10 mg; Carbohydrates, 13 g; Fiber, 2 g; Sodium, 240 mg.

Note: Sometimes Vichy water or other bottled mineral water is used, but it is not necessary.

Spinaci alla Romana

Portions: 16 Portion size: 3 oz (90 g)

U.S.

Metric

Ingredients

I

Procedure

6 lb

2.7 kg

Spinach

l.

Trim and wash the spinach. Cook in a small quantity of boiling wa

l12 fl oz

45 mL

Olive oil

ter until wilted. Drain, cool under running water, and drain again.

oz

45 g

Fat from prosciutto

Press excess water out of the spinach, but do not squeeze too dry.

or pork, small dice

2.

Heat the oil in a pan. Add the fat and render it. Remove and discard

oz

45 g

Pine nuts

the cracklings (solid pieces remaining from the fat).

l12 oz

45 g

Raisins

3.

Add the spinach, pine nuts, and raisins. Sauté until hot.

to taste

to taste

Salt

4.

Season with salt and pepper.

to taste

to taste

Pepper

V

A R I A T I O N S

Per serving:

Calories, 100; Protein, 5 g; Fat, 7 g (57% cal.); Cholesterol, 5 mg; Carbohydrates, 7 g; Fiber, 3 g; Sodium, 90 mg.

Per serving:

Calories, 100; Protein, 5 g; Fat, 7 g (57% cal.); Cholesterol, 5 mg; Carbohydrates, 7 g; Fiber, 3 g; Sodium, 90 mg.

Chopped garlic may be sautéed in the fat before the spinach is added. Lean prosciutto, sliced thin, then diced, may be added. Spinaci alla Piemontese

Omit the oil, fat, nuts, and raisins. Heat 8 chopped anchovy fillets and 2 chopped garlic cloves in 4 oz (125 g) butter, then add the boiled, drained spinach and sauté.

Cipolline in Agrodolce

U.S.

Metric

Ingredients

■ Procedure

412 lb

2 kg

Pearl onions

1. Blanch the onions for 1 minute. Drain and peel.

1 pt 2 oz

500 mL 60 g

Water Butter

2. Put the onions in a sauté pan in a single layer. Add the water and butter and cook slowly, uncovered, for about 20 minutes, until fairly tender. Add a little water if necessary during cooking so that the pan does not become dry. Stir gently from time to time.

3 fl oz 112 oz 112 tsp

Sugar

Salt

3. Add the vinegar, sugar, and salt. Cover lightly. Cook over low heat until the onions are very tender and the liquid is syrupy, about 30 minutes. If necessary, remove the cover toward the end of the cooking time to let the liquid reduce. The onions should be lightly browned by the time they are done.

Per serving:

Calories, 120; Protein, 2 g; Fat, 3 g (23% cal.); Cholesterol, 10 mg; Carbohydrates, 21 g; Fiber, 1 g; Sodium, 270 mg.

Calories, 120; Protein, 2 g; Fat, 3 g (23% cal.); Cholesterol, 10 mg; Carbohydrates, 21 g; Fiber, 1 g; Sodium, 270 mg.

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