Vegetables With Dipping Sauces - Gh_9405 Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
SEASONED VINEGAR SAUCE (BELO
4 medium: Size yellow straightneck,
1 medium: Size bunch broccoli,
-squash, about 6 oz each
-, about 2 lb
2 lbs: Asparagus,
2 medium: Size radicchio leaves for,
1 medium: Size head cauliflower,
-garnish,
, about 2 lb
1 Loaf: whole-grain bread,
Directions:
ABOLTR 45 M BEFORE SERVING:
1. Prepare Maple, Mustard Sauce and Seasoned Vinegar Sauce; set aside.
2. Cut each squash lengthwise into quarters. Hold base of each
asparagus stalk firmly and bend the stalk; end will break off at spot
where it becomes too tough to eat. Discard ends; trim scales if
stalks are gritty. Separate cauliflower into large flowerets. Cut
broccoli into stalks. Cut each tomato into 8 wedges.
3. Fill steamer or 5-quart Dutch oven with 1 inch water. Insert
steamer basket and add cauliflower; over high heat, heat water to
boiling. Reduce heat to medium-low; cover and steam cauliflower 5
minutes. Add yellow squash and continue steaming 8 to 10 minutes
until vegetables are tender-crisp. Remove vegetables to bowl; keep
warm.
4. Place broccol1 in steamer basket; steam 5 minutes. Add asparagus
and steam 5 to 8 minutes longer until vegetables are tender-crisp.
5. To serve: arrange radicchio, vegetables, and tomato wedges on
platter. Serve with Maple-Mustard Sauce, Seasoned Vinegar Sauce, and
bread.
Makes 4 main-dish servings
MAPLE-MUSTARD SAUCE: In small bowl, with, wire whisk or fork, beat
1/2 cup Dijon mustard, 1/3 cup maple or maple-flavor syrup, 1/4 cup,
light soy sauce, and 1/2 teaspoon coarsely ground black pepper until
blended.
SEASONED VINEGAR SAUCE: In small bowl, with wire whisk or fork, beat,
1 cup seasoned rice vinegar, 2 tablespoons catchup, 2 tablespoons
light soy sauce, 1/2 teaspoon sugar and 1/2 teaspoon sesame oil until
blended. Garnish with thinly sliced green onion.
Good Housekeeping/May94/scanned & fixed by DP & GG
Source from luhu.jp
1. Prepare Maple, Mustard Sauce and Seasoned Vinegar Sauce; set aside.
2. Cut each squash lengthwise into quarters. Hold base of each
asparagus stalk firmly and bend the stalk; end will break off at spot
where it becomes too tough to eat. Discard ends; trim scales if
stalks are gritty. Separate cauliflower into large flowerets. Cut
broccoli into stalks. Cut each tomato into 8 wedges.
3. Fill steamer or 5-quart Dutch oven with 1 inch water. Insert
steamer basket and add cauliflower; over high heat, heat water to
boiling. Reduce heat to medium-low; cover and steam cauliflower 5
minutes. Add yellow squash and continue steaming 8 to 10 minutes
until vegetables are tender-crisp. Remove vegetables to bowl; keep
warm.
4. Place broccol1 in steamer basket; steam 5 minutes. Add asparagus
and steam 5 to 8 minutes longer until vegetables are tender-crisp.
5. To serve: arrange radicchio, vegetables, and tomato wedges on
platter. Serve with Maple-Mustard Sauce, Seasoned Vinegar Sauce, and
bread.
Makes 4 main-dish servings
MAPLE-MUSTARD SAUCE: In small bowl, with, wire whisk or fork, beat
1/2 cup Dijon mustard, 1/3 cup maple or maple-flavor syrup, 1/4 cup,
light soy sauce, and 1/2 teaspoon coarsely ground black pepper until
blended.
SEASONED VINEGAR SAUCE: In small bowl, with wire whisk or fork, beat,
1 cup seasoned rice vinegar, 2 tablespoons catchup, 2 tablespoons
light soy sauce, 1/2 teaspoon sugar and 1/2 teaspoon sesame oil until
blended. Garnish with thinly sliced green onion.
Good Housekeeping/May94/scanned & fixed by DP & GG
Source from luhu.jp