Guest guest Posted September 3, 2001 Report Share Posted September 3, 2001 These " Regina " recipes are posted on the website in menu form, but I'll be posting them in alphabetical order instead. * Exported from MasterCook * Fresh Vegetable Napoleon Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Regina's Vegetarian Table Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 chick pea lavosh triangles recipe included) 2 cups swiss chard -- cleaned and roughly chopped 1 cup parsnips -- peeled and cut into french-fry sized matchsticks 1 cup butternut squash -- peeled, seeded, cut into matchsticks 1 cup beets -- peeled and cut into matchsticks extra-virgin olive oil in a spray bottle pinch of fresh herbs of choice -- such as thyme, oregano, basil, chives pinch of salt sprinkle of black pepper balsamic vinegar spicy carrot broth (recipe included) Preheat the oven to 425 degrees. Place the matchstick vegetables on a baking sheet that has been lightly coated with olive oil. Spray the vegetables with a light coat of olive oil. Sprinkle the herbs, salt and pepper onto the vegetables. Bake for 5-7 minutes. While the vegetables are baking, heat a skillet and spray lightly with olive oil. Add the Swiss Chard and sauté until wilted, approximately 1 minute. Toss the vegetables together in a bowl. On each individual serving plate, pour out the Spicy Carrot broth to mostly cover the bottom of the plate. Put a piece of Lavosh in the center of the plate and then a small amount of vegetable mixture on top. Place another piece of Lavosh onto the vegetable mixture, rotating it slightly clockwise so that the points of the triangles do not match up. Repeat with layering the vegetable mixture in this fashion until the stack has 4-5 layers. Drizzle a small amount of balsamic over the Napoleon and dot it around the inner rim of the plate. Finally, place the last piece of Lavosh on the top. Serve immediately. Source: " http://www.pbs.org/regina/recipes2/index.htm " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 59 Calories; trace Fat (3.1% calories from fat); 2g Protein; 14g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 70mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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