Chefs Vegetables - Chef Karl Krause

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Chefs Vegetables - Chef Karl Krause Ingredients

2 Zucchini; halved and sliced	1 oz Butter
1 md Onion; sliced	1/4 c White wine
3 Stalks celery; sliced	1/4 c Lemon juiice
2 Carrots; halved and sliced	Salt and pepper to taste

Instructions for Chefs Vegetables - Chef Karl Krause

Saute vegetables in butter until al dente. Add seasoning and finish with wine and lemon juice. Source: Dining In_Portland, A Collection of Gourmet Recipes for Complete Meals from Portlands Finest Restaurants by Muriel Bevilacqua Logan and Emily Crumpacker, 1979.Typos by Brenda Adams ; Lu list 1/98. Recipe by: Silver Garden Restaurant Posted to recipelu-digest Volume 01 Number 514 by Badams on Jan 13, 1998

Main Ingredient: VegetablesCuisine: Uncategorized