Creamy Vegetable Noodles
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Ingredients
for
4
- Ingredients
- 12 dried Lasagne noodle (noodles)
- 4 ozs fresh Green beans (rinsed and trimmed)
- 1 bunch green Asparagus (rinsed and trimmed)
- 1 ¼ cups Broccoli
- ⅔ cup peas
- 1 Zucchini (rinsed and trimmed)
- 1 Tbsp butter
- salt (to taste)
- freshly ground Black pepper (to taste)
- fresh Dill (for garnish)
- Hollandaise Sauce
- 1 cup butter (melted)
- ½ cup dry white wine
- 3 egg yolks
- 1 Tbsp white wine vinegar
- 2 Tbsps water
- 1 Tbsp lemon juice
- salt (to taste)
- freshly ground Black pepper (to taste)
Preparation steps
1.
Cook the lasagna noodles until al dente, in a large pot of boiling, salted water, according to the package instructions. Drain.
2.
Cut each trimmed asparagus spear in half. Quarter the zucchini lengthwise and cut into 2-inch pieces. Bring a large pot of salted water to a boil. Blanch the green beans for 7 minutes, the asparagus for 6 minutes, broccoli and peas for 4 minutes, and the zucchini 3 minutes. Plunge all the vegetables into cold water to stop the cooking process, drain well.
3.
Melt the butter in a large skillet and add the vegetables; toss to coat and season with salt and pepper. Keep warm.
4.
Place the wine and vinegar into the top portion of a double boiler, and boil until reduced by about half. Cool slightly; add the egg yolks and beat over a double boiler, set over medium heat until thick and creamy, gradually adding 2 tablespoons water. Beat in the melted butter, a few drops at a time and then in a thin stream. Add the lemon juice and season to taste with salt and pepper.
5.
Serve on warmed, deep plates, alternating lasagna noodles and vegetables. Drizzle with hollandaise sauce and serve garnished with dill weed.
