Dill Cabbage And Vegetable Medley Recipe
Ingredients
| Cabbage - 1 small head | ||
| Carrots | 1 Pound, julienned | |
| Turnips | 1 Pound, julienned | |
| Parsnips | 1 Pound, julienned | |
| Unsalted butter | 2 Tablespoon | |
| Cider vinegar | 2 Tablespoon | |
| Dill | 2 Tablespoon, minced | |
| Salt | 1 To taste | |
| Ground pepper | 1 To taste | |
| Dill sprigs - for garnish | ||
Directions
MAKING
1. In a large pot, boil water and blanch the cabbage for a minute; remove from the water, allow to cool, remove four leaves and set aside
2. Cut the rest of the cabbage into shreds 1/8" in dimensions and enough to fill two cups
3. In a steamer set over a pot of water at boiling point, arrange the vegetables in the order - carrots, turnips, parsnips and shredded cabbage, cover and steam for ten minutes
4. Add the steamed vegetables in a warm bowl and toss with butter, vinegar, dill, salt and pepper
SERVING
5. Arrange the four reserved cabbage leaves on four individual serving platters, mopund the steamed vegetables on them and garnish with dill sprigs before serving
1. In a large pot, boil water and blanch the cabbage for a minute; remove from the water, allow to cool, remove four leaves and set aside
2. Cut the rest of the cabbage into shreds 1/8" in dimensions and enough to fill two cups
3. In a steamer set over a pot of water at boiling point, arrange the vegetables in the order - carrots, turnips, parsnips and shredded cabbage, cover and steam for ten minutes
4. Add the steamed vegetables in a warm bowl and toss with butter, vinegar, dill, salt and pepper
SERVING
5. Arrange the four reserved cabbage leaves on four individual serving platters, mopund the steamed vegetables on them and garnish with dill sprigs before serving
Chef
