steamed spring vegetables in warm leek vinaigrette

Place the wine, broth and leeks in a medium-sized saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until the leeks are soft, about 30 minutes. Remove the leeks from the liquid and set aside. Increase the heat slightly and cook until the liquid is reduced to ¼ cup, about 5 minutes. Set aside in the pan. Steam the artichokes until the hearts are tender and the leaves pull out easily, about 40 minutes. Scrape the chokes. Steam the potatoes until tender, about 25 minutes. Steam the carrots until ltender, about 12 minutes. Steam the asparagus until crisp-tender, about 5 minutes. Steam the morels until softened, about 3 minutes. As the vegetables are done, set them aside. When cooled to room temperature, arrange on 6 plates. Just before serving, warm the leek liquid over low heat. Whisk in the lemon juice, olive oil, salt, pepper and scallion. Drizzle the vinaigrette over the vegetables and sprinkle with the mint. Serve immediately. Yield: 6 servings Nutritional information: 314 calories and 1½ grams of fat Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved (Courtesy of Molly O'Neill, "The Pleasure of Your Company") RECIPE FOR HEALTH SHOW #RHE27 NOTES : www.foodtv.com Posted to MC-Recipe Digest V1 #605 by Diana Stephens on May 11, 1997