VEGETABLE MELANGE
Steps:
- Boil green beans and broccoli for about for 2 minutes. Melt butter in a pan then saute with vegetables. Season with salt and pepper or any other seasonings.
MELANGE DE LEGUMES (MIXED VEGETABLES)
Steps:
- If the mushrooms are small, leave them whole. If they are large, cut them lengthwise in half. There should be about two and one-half cups.
- Cut the carrots into thin, quarter-inch rounds. There should be about one and one-quarter cups.
- Heat the butter in a saucepan and add the mushrooms, shaking the skillet and tossing them so that they cook evenly, about two minutes. Add the carrots, celery, water, salt and pepper and cover closely. Cook eight to 10 minutes.
- Add the cream and cook down over high heat about two minutes. Sprinkle with chopped parsley and serve hot.
Nutrition Facts : @context http, Calories 126, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 9 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 469 milligrams, Sugar 5 grams, TransFat 0 grams
MELANGE OF WINTER VEGETABLES
Steps:
- Preheat oven to 425°F.
- Wrap beets tightly in foil and roast in middle of oven 1 to 1 1/2 hours, or until tender. Unwrap beets carefully and cool until they can be handled. Slip off and discard skins and stems. Cut each beet into 6 wedges. Beets may be prepared up to this point 1 day ahead and chilled, covered.
- Have ready a large bowl of ice and cold water. In a large saucepan of salted boiling water blanch turnips 3 to 6 minutes (depending on size), or until barely tender, and transfer with a slotted spoon to ice water. Return water in pan to a boil and blanch carrots 5 minutes, or until barely tender. Transfer carrots with a slotted spoon to ice water and drain turnips and carrots in a colander. If using baby turnips, cut each in half.
- Return water in pan to a boil and blanch onions 3 minutes, or until barely tender. Drain onions in another colander until cool enough to handle and peel. Vegetables may be prepared up to this point 1 day ahead, patted dry, and chilled, covered. Bring vegetables to room temperature before proceeding.
- In a large non-stick skillet heat butter over moderately high heat until foam subsides and sauté turnips and carrots with pepper and salt to taste, stirring, until tender and golden, about 4 minutes. Transfer turnips and carrots with slotted spoon to a bowl and keep warm, covered. Add oil to skillet and heat over moderately high heat until hot but not smoking. Sauté onions with pepper and salt to taste, stirring, until tender and golden brown, about 4 minutes, and with slotted spoon add to turnip mixture. Stir parsley into vegetable mixture.
- In oil remaining in skillet cook beets with pepper and salt to taste over moderate heat, stirring, until heated through.
- Serve beets with other vegetables (but do not toss together).
MIXED LEGUME SOUP
My brother began growing legumes a few years back, so I've been trying many different recipes. Everyone enjoys the comforting old-fashioned flavor of this vegetable soup.
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 12-14 servings (about 3-1/2 quarts).
Number Of Ingredients 9
Steps:
- In a Dutch oven, cook bacon until crisp; drain. Add the remaining ingredients and bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until the lentils and peas are tender.
Nutrition Facts : Calories 177 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 802mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 7g fiber), Protein 13g protein.
RUSS'S VEGETABLE MELANGE
My husband Russ has been making this lately when we have odd veg in the fridge. I think he's almost got it right as his one was great. We actually planned to make coleslaw, but the weather turned cold and we had to re-think dinner. This was great with roast chicken. The last time he made this, he used leek instead of onion. Feel free to vary the veg.
Provided by JustJanS
Categories Vegetable
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan over medium heat, Add the vegetables and toss well, then cover until cooked and tender but not mushy (about 8 minutes). Stir every couple of minutes.
- Add the cream and mustard and bring back to a simmer. Cook for a couple of minutes more, then remove from the heat, sprinkle over the parmesan, season to taste, stir then serve.
Nutrition Facts : Calories 360.5, Fat 29.3, SaturatedFat 14.7, Cholesterol 77.3, Sodium 310.8, Carbohydrate 18.9, Fiber 5, Sugar 9.2, Protein 8.8
MIXED VEGETABLES
Cook these vegetables just before serving.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- Fill two large pots with water. To one pot add beets and salt; to the other pot add potatoes, carrots, fennel, and salt, and bring both pots to a boil. Reduce to medium heat, and cook until vegetables are just tender, 20 to 25 minutes for the beets, and about 10 minutes for the potatoes, carrots, and fennel. Drain beets separately; when cool enough to handle, peel. Cover vegetables; keep warm.
JARDINIèRE DE LéGUMES- SPRING VEGETABLE STEW
One of my French husband's best recipes. A very easy, healthy, pretty, cheap, tasty dish. His mother made, and still makes it as dinner, then uses the leftovers for an almost instant vegetable soup. Serves 4 as an veggie based main course, or 6 as a big side dish.
Provided by Kasha
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Gently fry bacon and onion in a large high sided pot with a lid until they start to smell good but not color, stirring frequently.
- Add all the vegetables and lettuce, not the parsley and stir. Add the water. If you don't have boston lettuce, any soft green lettuce will do.
- Cook on a gentle flame about half and hour stirring occasionally, add more water to keep from sticking if needed.
- After about half an hour, cover and continue to cook gently and steam. Add a bit of water if needed to steam. This all depends very much on the size of your vegetable cubes.
- After about an hour total cooking time, taste and see if all vegetables are very well cooked. If they are, it is done, if not, add a bit of water and steam with the lid on for a bit longer. Vegetables will be soft, not crispy.
- When you are satisfied with the doneness, taste and add salt and pepper to taste, and chopped parsley and mix inches.
- Good as a side dish to ham, sausages, chicken, or just alone.
- If you have leftovers and don't want to eat them as jardinière again, put in a pot, add water and maybe a boullion cube, boil and eat as soup, or use the immersion blender and make into a thick veggie soup.
Nutrition Facts : Calories 484.4, Fat 26.3, SaturatedFat 8.7, Cholesterol 38.6, Sodium 532.9, Carbohydrate 48.5, Fiber 9.8, Sugar 9.7, Protein 15.2
MELANGE OF VEGETABLES
Steps:
- Cut the zucchini and yellow squash lengthwise into quarters. Cut the pieces crosswise into 1/2-inch pieces. There should be about 3 1/2 cups of each vegetable.
- Cut the onion into 1/2-inch or slightly smaller pieces. There should be about 2 cups.
- Cut each tomato into quarters. Cut the quarters into 1/2-inch pieces. There should be about 2 1/2 cups.
- Check the spinach to remove and discard any tough stems and blemished leaves. Rinse the spinach thoroughly and spin or pat dry.
- Heat the oil in a skillet and add the garlic and onions. Cook, stirring occasionally, until onion is wilted.
- Add the zucchini, yellow squash, bay leaf, thyme, salt and pepper and stir.
- Cook about 5 minutes or slightly less and add the tomatoes. Cover and cook, stirring occasionally, about 10 minutes.
- Add the spinach to the vegetables and stir. Cover and cook about 4 minutes.
- Remove bay leaf and serve.
Nutrition Facts : @context http, Calories 195, UnsaturatedFat 9 grams, Carbohydrate 24 grams, Fat 11 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 1019 milligrams, Sugar 7 grams
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