Poached Vegetable Roll Ups With Hollandaise Recipe

• 6 c. water
• 2 tbsp. chicken bouillon
• 1 teaspoon dry onion
• 6 lg. Romaine leaves
• 18 carrot sticks
• 1 (10 ounce.) pkg. frzn asparagus or possibly 6-12 fresh asparagus spears
• 12-18 fresh whole green beans

1. In a skillet combine water, bouillon and onion.
2. Cut center veins from Romaine and blanch for a few seconds till limp.
3. Fold leaves in thirds lengthwise.
4. Divide vegetables and roll up in leaves.
5. Fasten with toothpicks.
6. Cover and simmer 12 min.
7. To Make Sauce: In small bowl stir egg yolks, 1/3 c. water and lemon juice.
8. Add in dairy product, salt and pepper.
9. Mix well.
10. Heat butter in top of double boiler.
11. Stir in egg mix.
12. Place over boiling water.
13. Cook and heat till thick.
14. Pour sauce over roll-ups.
15. 3 to 6 servings.

water, chicken bouillon, onion, romaine leaves, carrot, frzn asparagus, green beans

Taken from cookeatshare.com/recipes/poached-vegetable-roll-ups-with-hollandaise-20217 (may not work)