Honey Drizzled Vegetables Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 1/4 cup: Acorn squash, pared, seeded and cut into chunks
1: Turnip, pared and cut into chunks
1 cup: Julienned carrots,
1 small: Onion, halved & quartered
1/4 cup: Honey,
2: Tbsp, margarine, melted
1 tsp: Grated orange peel,
1/4 tsp: Ground nutmeg,
Directions:
Source: A friend, Judy Friedman
Steam squash, turnip, carrot and onion over water in covered pot about 5
minutes. Drain. Combine honey margarine, orange peel and nutmeg. Drizzle
over vegetables and toss.
I forgot to mention to cook the vegetables until just tender, in case 5
minutes is not long enough.
Posted to JEWISH-FOOD digest by Bella Parnes on Aug 27,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
Steam squash, turnip, carrot and onion over water in covered pot about 5
minutes. Drain. Combine honey margarine, orange peel and nutmeg. Drizzle
over vegetables and toss.
I forgot to mention to cook the vegetables until just tender, in case 5
minutes is not long enough.
Posted to JEWISH-FOOD digest by Bella Parnes
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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