Place the potatoes and 1/2 teaspoon salt in medium sized saucepan with enough water to cover. Simmer 10 minutes or until tender. Add snow peas. Cook 2 more minutes. Drain in colander. Meanwhile, diagonally slice the zucchini, leek, fennel, celery and carrot into 1/4-inch thick pieces. Heat the olive oil in a large nonstick skillet or wok over medium high heat. Add the vegetables; stir fry for 6 minutes. Add the ginger and garlic; cook for 1 more minute. Add the potatoes and the snow peas to the skillet. Add the broth, Pernod, saffron. Season with salt. Simmer for 2 minutes. Serve hot. Yield: 4 servings Recipe by: CHEF DU JOUR PHILIPPE CHIN SHOW #DJ9348 Posted to MC-Recipe Digest V1 #632 by "Ed Bauman"
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|Serving Size: 1 Serving (2589g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 89 (5%)|
|Amt Per Serving||% DV|
|Total Fat 9.9g||13 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 0mg||0 %|
|Sodium 249.7mg||9 %|
|Potassium 9902.2mg||261 %|
|Total Carbohydrate 416.2g||122 %|
|Dietary Fiber 33.4g||133 %|
|Sugars, other 382.9g|
|Protein 56.6g||81 %|
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Calories per serving: 1909
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