Vegetable Bundles from The New Basics Cookbook by Julee Rosso and Sheila Lukins
Julienned sweet carrots, nutty parsnips, and mildly oniony leeks all tied with a scallion and a sprig of dill. These look like presents on a plate, and are certainly not quiet vegetables.
Ingredients
- 4 sprigs dill, for garnish
- Freshly ground black pepper, to taste
- 2 parsnips, peeled
- 1 leek, well rinsed
- 2 scallions (green onions), just 4 inches green
- 4 tablespoons (½ stick) unsalted butter
- 1 teaspoon Chopped fresh dill
- 1 shallot, peeled and minced
- 3 carrots, peeled
- ½ teaspoon dried tarragon
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