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Steamed Vegetable Platter with Hollandaise Sauce

Source: Cooking at a Glance - Vegetables & Grains
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Rating: 4   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  20 Minutes
  Serves 6 as an accompaniment or first course
While this easy version of classic hollandaise is delicious served with cooked vegetables, try it on poultry, fish, or eggs, too. A double boiler makes it easier to control the heat for cooking the egg yolks.
RECIPE INGREDIENTS
For Sauce:
3 beaten egg yolks
1 tablespoon water
1 tablespoon fresh lemon juice
Pinch salt
Pinch white pepper
4 oz margarine or butter, at room temperature, cut into thirds
For Vegetables:
Chicken stock or water
2 teaspoons dried basil, sage, or oregano, crushed
1-1 1/2 lb cut-up mixed fresh vegetables such as zucchini, eggplant, jicama, asparagus, peppers, carrots, parsnips, Brussels sprouts, turnips
Steamed Vegetable Platter with Hollandaise Sauce Recipe at Cooking.com
DIRECTIONS
FOR SAUCE: In the top of a double boiler whisk together egg yolks, water, lemon juice, salt, and pepper. Add 1 piece of the margarine or butter. Place over boiling water (upper pan should not touch water). Cook, stirring rapidly, till margarine or butter melts and sauce begins to thicken. Add the remaining margarine or butter, a piece at a time, stirring constantly. Cook and stir till sauce thickens, 1-2 minutes. Immediately remove from heat. If sauce is too thick or curdled, immediately beat in 1-2 tablespoons hot water. Keep warm over hot water.


FOR VEGETABLES: Fill a 4-qt saucepan with 1 inch of chicken stock or water; stir in dried herbs and bring to boiling. Arrange desired cut-up vegetables in a steamer basket and place in saucepan. Cover and steam till vegetables are tender. Allow 3-4 minutes for 1/4-in-thick zucchini slices, 3/4-in eggplant cubes, 1/2-in jícama cubes, and asparagus spears; 5-6 minutes for pepper strips; 8-10 minutes for 1/4 in-thick carrot or parsnip slices, halved Brussels sprouts, or 1/2 in turnip cubes. Remove vegetables and arrange on a platter. Spoon hollandaise over vegetables or dip vegetables into hollandaise to eat.


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6 as an accompaniment or first course
Calories: 182
Fat. Total: 18g
Fiber: 1g
Carbohydrates, Total: 4g
Sodium: 31mg
% Cal. from Fat: 89%
Cholesterol: 148mg
Protein: 2g
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: Lily, OH Reviewed: 03/26/2011
Hollandaise sauce
Actually, my recipe for Hollandaise Sauce is soooooo much easier. I make it quite often, I love Hollandaise Sauce.
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