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Tuesday, August 4, 2009

[Healthy_Recipes_For_Diabetic_Friends] French Vegetable Brunoise for Grilled Favorites - 5g Carbohydrate; 1g Dietary Fiber

* Exported from MasterCook *

Vegetable Brunoise for Grilled Favorites

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 leek
1/4 small fennel bulb
1 zucchini
2 tablespoons extra virgin olive oil
1 small tomato
1/2 red pepper
1/4 cucumber
2 tablespoons small capers
2 tablespoons lemon juice -- wine vinegar or verjuice
1 teaspoon finely chopped thyme leaves
salt and pepper -- to taste

Wash the leek, separate the leaves, and cut them carefully into julienne and then into brunoise. (1/8-inch cubes).

Cut the core out of a bulb of fennel from underneath it with a paring knife. Carefully pull away the peel-like sections of the bulb, julienne them, and cut into brunoise. Put the fennel brunoise in a bowl with 1 tablespoon of the lemon juice, wine vinegar, or verjuice.

Only the outside of the zucchini, with the peel, is used. Slice the outside of the zucchini into strips between 1/8 and 1/16-inch thick. Cut these into brunoise.

Gently sweat the brunoise of leeks, fennel, and zucchini in the olive oil until the vegetables soften and release their liquid. Drain the vegetables in a strainer and return any liquid to the saucepan.

Burn the skin off the half red pepper, peel it, and cut it into brunoise.

Peel and seed the quarter cucumber. Cut it into brunoise.

Peel the tomato and cut it into wedges. Remove the pulp from the wedges with a small paring knife. Cut the flesh of the tomato wedges into brunoise.

Combine all the vegetables, the capers, the chopped thyme, the remaining lemon juice, vinegar, or verjuice, and the vegetable cooking liquid (with olive oil). Add salt and pepper.

Yields 1 cups (8 two-tablespoon servings)

Chefs in France have started using a mixture of vegetables cut into brunoise (cubes measuring between 1/8 and 1/16-inch, on each side) as a light and decorative treatment for grilled or sauteed [favorites]. Likely vegetables for this treatment are tomatoes, peppers, cucumbers, mushrooms, truffles and cornichon (sour gherkins). Capers are also sometimes added to the mixture for their direct flavor and contrasting shape. These mixtures of vegetable brunoise are usually scented with a variety of herbs and moistened with an acidic ingredient, such as lemon or lime juice, various vinegars, and most recently, verjuice. Olive oil and nut oils as well as stocks and roasting juices are also used.

Cuisine:
"French"
Source:
"Sauces: Classical and Contemporary Sauce Making by James Peterson, John Wiley & Sons, 1998"
S(Formatted by Chupa Babi):
"Aug 2009"
Yield:
"1 cup"
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Per Serving (excluding unknown items): 50 Calories; 4g Fat (59.4% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 28mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 902478 0 903414 0