Quantities Ingredients
1
|
Parsnip
|
1
|
Turnip
|
1/4
|
White or Spanish onion
|
1
|
Green onion
|
1
|
Jalapeno pepper
|
1/3
|
Cucumber, peeled
|
3
|
Sprigs fresh basil
|
1/4 c.
|
Grated pepper jack cheese
|
Pinch
|
Oregano
|
Pinch
|
Basil
|
Pinch
|
Thyme
|
Pinch
|
Fresh ground black pepper
|
| Pinch | Savory |
| Olive oil |
Preparation Procedures:
1. Prepare
a skillet with olive oil. Slice parsnips lengthwise into 1/4 inch
sections, then halve these. Slice turnip into 1/4 inch rounds, then
quarter these.
2. Prepare cucumber in same manner. Slice jalapeno into diced bits. Slice onion in same manner, then slice green onion into 1/4 inch rounds also. Detach basil leaves and flowers from stem.
3. Stir-fry all the ingredients but the basil for about 8 minutes, stirring often. Add the dry spices while this is going on. When veggies are done they should be slightly undercooked. Pour these into a casserole or baking dish which has been buttered, arrange the basil leaves on top.
4. Top with the cheese and another pinch of each of the spices. Serve hot with balsamic butter.
Yield: Serves 2 - 3
Oven Temperature: 350 degrees
Baking Time: 25 - 30 minutes