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If you do decide to add the carrots and/or broccoli, you’ll be providing a complete meal with this delicious entrée. It’s tangy because of
the vinaigrette – a refreshing change from butter, salt and pepper alone.
Of course, you may use bottled vinaigrette, but the recipe below for the Lemon Vinaigrette is perfect for this recipe. Make more and use it
for salads, or as a marinade for chicken! You can prepare it ahead of time and keep it in the fridge, but make sure it’s is room temperature
when you toss it into this hot meal.
Lemon Vinaigrette:
¼ C Lemon Juice ½ Tsp Oregano
½ C Oil (Olive pref)
½ Tsp Basil
½ Tsp Dijon Mustard
1 Tsp Parsley
½ Tsp Salt
¼ Tsp Pepper
2 Cloves Garlic (Minced or Pressed)
Preparation:
Peel and slice potatoes ¼” thick. Put them on a steamer rack in a large pot over ½” of water. Bring to boil, and steam for 9 minutes until
potatoes are “crisp tender.” Meanwhile, slice the sausage ½” thick. Next, place the sausage slices and veggies on top of the potatoes in the
pot and continue to steam for about 3 minutes, or until the broccoli is bright green and tender. Remove potatoes, sausage, broccoli and
carrots, set aside, and drain the water from the pot. Then put them all back into the dry pot, then add the vinaigrette and toss lightly until
all ingredients are covered. Serve right away to keep the broccoli nice and green. Makes 4 servings.
Recipe courtesy of Victoria Wood,Publicist, Prudential California Realty
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