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home > recipes > appetizers > escargots en brochette
from Chicago, IL 1 zucchini, cut into rounds 4 cups small gray snails 6 carrots 1/2 cauliflower, separated into flowerets 6 broccoli spears, separted into flowerets 6 red-skinned potatoes, cut into rounds 4-1/2 cups vegetable broth 1 orange peel, cut into slices 3 peppercorns 1 teaspoon salt Aïoli Steam the cauliflower, broccoli, squash and potatoes, separately, until tender. Cook the carrots in boiling water. Rinse the snails. Heat the vegetable broth, add the orange peel, peppercorns and snails. Simmer for 5 minutes. Strain. Thread the snails onto the skewers, followed by the vegetables, another snail and so on. To serve: Serve the skewers warm, accompanied by aïoli.

Escargots en Brochette


average rating = 4 stars(4.00001 comment available)
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list all recipes for APPETIZERS (296)
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keyword: escargots
keyword: brochette
ethnicity: french
recipes for appetizers
recipes by dave
Email Address:
(posted November 13, 2003)

from Chicago, IL

1
zucchini, cut into rounds
4 cups small gray snails
6 carrots
1/2
cauliflower, separated into flowerets
6
broccoli spears, separted into flowerets
6 red-skinned potatoes, cut into rounds
4-1/2 cups vegetable
broth
1
orange peel, cut into slices
3 peppercorns
1 teaspoon
salt

Aïoli
Steam the cauliflower, broccoli, squash and potatoes, separately, until tender.
Cook the carrots in boiling water.
Rinse the snails.
Heat the vegetable
broth, add the orange peel, peppercorns and snails. Simmer for 5 minutes. Strain.
Thread the snails onto the skewers, followed by the vegetables, another
snail and so on.

To serve:
Serve the skewers warm, accompanied by aïoli.



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from New York, United States wrote:0  0

Great recipe, not too fancy but well balanced! Cheers!
4 starsFebruary 24, 2006


 
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