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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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good late summer or early fall Ingredients:
2 tbsp. butter or margarine |
4 cups thinly sliced cauiflower |
1 cup chinese peas, (trimmed) |
1/2 cup carrots (thinly sliced) |
1 cup celery (sliced thin) |
1 tbsp. minced onion |
1 chicken bouillon cube |
3/4 cup white wine |
salt & pepper to taste |
1/ cup sliced almonds (optional) |
minced parsley |
Directions:
1. Melt butter in large saucepan, Add cauliflower, peas, carrots, celery & onions
2. comcine bouillion cube with wine, salt & black pepper. Pour over vegetables. Cook quickly over high heat (about 10 min.) stirring
3. constantly, until vegetables are tender-crisp
4. Add almonds (if used) Stir Sprinkle with parsley. Serve immediatly
5. Good served with any broiled or barbequed meat or chicken
6. & chinese fried rice
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