Vegetable Bundles

4
Ingredients

10m
Prep Time

2m
Cook Time

12m
Ready In

Recipe: #124

September 12, 2011

recipe by:
Gerry

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recipe by:
Gerry

"Come holiday time I always add several new dishes to the holiday table. The hit of my last Canadian Thanksgiving table back in October was Vegetable Bundles. Made for great tasting vegetables and awesome presentation. You can make these bundles using carrot sticks, green or yellow beans or asparagus spears. I used orange and yellow carrots - certainly will be looking for fresh beans and asparagus for my next gathering. This can be a real holiday time saver. Preparing easy as these can be made ahead the night before or early in the day of your party. Reheat just before serving and serve with a drizzle of butter or your favourite sauce. A real find from Wheatland Cafe."

Original is 5 servings

Metric US

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Ingredients

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Carrot sticks
Yellow or green beans,

Asparagus sticks ( all trimmed to 4 inch lengths)
1 leek (or as many as required to make the ribbons)

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Step by Step Method

Step 1

Calculate your servings per person ( 5 or 6 sticks/spears per person) Cut vegetables into 4-inch lengths. Cook or steam vegetables until just tender, immediately plunge into cold water, drain and lay on towel to dry.

Step 2

Bring water to boil in a shallow pan. Cut leek greens into 12 inch strips about 3/8inches wide. Blanch in boiling water for 1 minute and immediately plunge in ice water bath to cool. Put on towel to dry.

Step 3

Lay one leek green strip on cutting board. Set a serving size of vegetables on the green and tie bundle in a knot. ( I used 5 to 6 carrot sticks to a bundle - will do bundles of individual vegetable next time around) Trim excess on the diagonal with a kitchen scissor leaving an inch or so to make for a great looking tie. Set on a tray, cover and refrigerate until serving time.

Step 4

At serving time heat in microwave for about two minutes, or until hot. Serve with a drizzle of butter or your favourite sauce. Looks awesome served on a white serving platter.