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Spring Vegetable Platter

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Ingredients
  Lemon juice 1⁄4 Cup (4 tbs)
  Egg yolks 6
  Salt To Taste
  Butter/Margarine 2 Tablespoon
  White potatoes 3 Medium, cooked
  Fresh asparagus spears/Two 10-ounce packages frozen asparagus spears 24 , cooked
  Tomatoes 4 Medium
  Pepper To Taste
Directions

About 45 minutes before serving: Preheat oven to 325°F.
To warmed electric-blender container, add lemon juice, egg yolks, 1 teaspoon salt and cayenne.
Cover and blend at low speed until smooth.
Switch blender control to high speed.
Remove center of cover and very slowly pour in 1 cup butter, melted, in steady stream.
Continue blending until well mixed; set aside.
Cut hot potatoes into 1/4-inch slices; arrange on greased ovenproof platter.
Arrange hot asparagus over potatoes; pour on sauce.
Cut tomatoes in half, zigzag fashion; place beside potatoes; sprinkle with salt and pepper; dot with butter.
Bake along with pork roast last 30 minutes or until tomatoes are bubbling.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Caribbean
Course: 
Main Dish
Method: 
Baked
Dish: 
Curry
Interest: 
Spring, Everyday, Healthy
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
45 Minutes
Cook Time: 
30 Minutes
Ready In: 
75 Minutes
Servings: 
6

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4.21
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 176 Calories from Fat 74

% Daily Value*

Total Fat 8 g12.8%

Saturated Fat 4 g20.2%

Trans Fat 0 g

Cholesterol 195.8 mg65.3%

Sodium 272.8 mg11.4%

Total Carbohydrates 21 g7.2%

Dietary Fiber 3.6 g14.5%

Sugars 4.5 g

Protein 6 g11.4%

Vitamin A 31.2% Vitamin C 57.1%

Calcium 6.9% Iron 11.9%

*Based on a 2000 Calorie diet

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Spring Vegetable Platter Recipe