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Ingredients
5 large carrots, cut into 5-inch long, by 2-inch wide, by 1/4-inch thick strips
2 pounds (approx) green beans, ends trimmed
1-2 daikon, cut into 5-inch long, by 2-inch wide, by 1/4-inch strips (same number as carrots)
1-2 leeks, outer leaves sliced into 12-15, 5-inch long, by 1/4-inch thick strips
extra virgin olive oil
2-3 stalks fresh basil, leaves removed, finely minced
sea salt
Directions
Bring a pot of water to a boil. Cook carrots until just tender, about 3 minutes. Drain and transfer to a plate. In the same water, cook the green beans until bright green and crisp-tender, 2-3 minutes. Drain and transfer to a plate. In the same water, cook the daikon until crisp-tender, 2-3 minutes. Drain and transfer to a plate. Quickly dip the leek strips, just to soften them. Drain and transfer to a kitchen towel and pat dry.
To assemble, divide vegetables equally into 12 bundles of equal number. Gently tie a leek strip around the center of each bundle to secure them. Preheat oven to 375 degrees and line a rimmed baking sheet with parchment. Transfer bundles to lined sheet and brush lightly with olive oil. Sprinkle lightly with basil and salt and bake until the edges begin to brown, 8-10 minutes.
Makes 12-15 bundles.
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Print ThisColorful Vegetable Bundles
This elegant starter course requires a bit of hand dexterity, but they are so beautiful and elegant, you won't mind. Packed with nutrients and flavor, the simplicity of this dish is its magic.Ingredients
5 large carrots, cut into 5-inch long, by 2-inch wide, by 1/4-inch thick strips
2 pounds (approx) green beans, ends trimmed
1-2 daikon, cut into 5-inch long, by 2-inch wide, by 1/4-inch strips (same number as carrots)
1-2 leeks, outer leaves sliced into 12-15, 5-inch long, by 1/4-inch thick strips
extra virgin olive oil
2-3 stalks fresh basil, leaves removed, finely minced
sea salt
Directions
Bring a pot of water to a boil. Cook carrots until just tender, about 3 minutes. Drain and transfer to a plate. In the same water, cook the green beans until bright green and crisp-tender, 2-3 minutes. Drain and transfer to a plate. In the same water, cook the daikon until crisp-tender, 2-3 minutes. Drain and transfer to a plate. Quickly dip the leek strips, just to soften them. Drain and transfer to a kitchen towel and pat dry.
To assemble, divide vegetables equally into 12 bundles of equal number. Gently tie a leek strip around the center of each bundle to secure them. Preheat oven to 375 degrees and line a rimmed baking sheet with parchment. Transfer bundles to lined sheet and brush lightly with olive oil. Sprinkle lightly with basil and salt and bake until the edges begin to brown, 8-10 minutes.
Makes 12-15 bundles.
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