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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: In a large saute pan or skillet, combine the leeks, garlic, fennel, mushrooms, sherry/wine/stock, thyme, and salt and cook uncovered over medium heat until the mushrooms are just tender, about 5 minutes. The leeks and fennel will still be fairly firm. Let cool at room temperature.
In a large bowl, combine the mushroom mixture, 1 1/2 of the Persimmon, celery root, grains, and nuts. Fold in the dressing, mixing well. Add the salt, pepper, and parsley. Pour onto a serving platter or individual plates and garnish with the tarragon, parsley, and reserved 1/2 persimmon.
Makes 6 servings.
Per serving without the dressing: 283cals, 4g fat.
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