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.
MIXED BUTTERED VEGETABLES
Provided by Pierre Franey
Categories one pot, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cut carrots into 1 1/2-inch lengths. Cut each length into slices about 1/4 inch thick. Stack slices and cut into 1/4-inch-thick strips. There should be about 2 cups.
- Slice turnips and cut into strips of approximately the same size.
- Cut scallions into 1 1/2-inch lengths. There should be about a cup.
- Place carrots in saucepan and add cold water to cover with salt to taste. Bring to boil and let simmer about 3 minutes. Add turnips and let simmer about 3 minutes. Add pieces of scallion and continue cooking about 30 seconds.
- Drain well. Return vegetables to saucepan and add butter, salt and pepper. Add chives or parsley and toss to blend.
Nutrition Facts : @context http, Calories 98, UnsaturatedFat 2 grams, Carbohydrate 11 grams, Fat 6 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 395 milligrams, Sugar 5 grams, TransFat 0 grams
BAKED MIXED VEGETABLES
My mom received many kudos for making this dish many years ago. Never very good at describing recipes, she vaguely gave me directions. I have been making this now for many years but its the first time its been properly written down. I'm sure, were she around, she'd be happy now to give it to anyone who asked for it!
Provided by Honeybeee
Categories Vegetable
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat 2 tblsps of butter in a saucepan.
- Add flour and stir till bubbly.
- Remove from fire and add milk all at once, stirring quickly with a wire whisk so that no lumps form.
- Return to fire and bring to a boil, stirring all the time.
- When the sauce thickens, remove from fire.
- Add 1/2 cup cheese, save the other half for topping.
- Cool slightly, add salt, pepper, lemon juice and sugar.
- Add cream (if using).
- Mix well.
- Put all the vegetables in an oven proof dish and pour the sauce over it.
- Stir lightly to coat the vegetables.
- Top with reserved cheese and dot with 1 tsp butter.
- Bake in a hot oven for 20 mins, finishing off under the grill for 5 mins, till the top is golden brown.
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