Stew of Baby Vegetables with California Golden Raisins and Coriander
Summer vegetables with golden raisins.
- 2 scallions
- 1 small zucchini
- 1 white leek
- 1 endive
- 2 artichokes
- 1 1/2 teaspoons lemon juice
- 3 baby carrots
- 6 tablespoons white wine
- 6 tablespoons olive oil
- 1 teaspoon coriander seed, crushed
- 1 teaspoon sugar
- 1 cup California golden raisins
- 2 cherry tomatoes, cut into 4 wedges
- Cilantro sprigs; for garnish
Clean and cut scallions, zucchini, white leeks and endive into 2-inch pieces. Cut artichokes in half, remove chokes and sprinkle with lemon juice. In saucepan, combine vegetables with white wine and olive oil. Add crushed coriander seed, sugar, raisins and salt to taste. Heat to boil and then, reduce to simmer until done. Remove from heat and let stand for 20 minutes.
Serve at room temperature, top with wedges of cherry tomatoes and cilantro sprigs.
Nutrition Facts Per Serving
Calories 190 (45% from fat); Total Fat 10g (sat 1.5g, mono 8g, poly 1g, trans 0g ); Cholesterol 0mg; Protein 2g; Carbohydrate 24g; (Dietary Fiber 4g; Sugars 16g; ); Iron 1mg; Sodium 40mg; Calcium 45mg; Potassium 419mg
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