Mixed Buttered Vegetables Recipes

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MIXED VEGETABLES



Mixed Vegetables image

Cook these vegetables just before serving.

Provided by Martha Stewart

Categories     Gluten-Free Recipes

Number Of Ingredients 5

2 pounds small or baby beets (about 12), stems trimmed to 1 inch long
Coarse salt
3 pounds small Yukon gold potatoes (about 24), peeled
1 1/2 pounds baby carrots, peeled
2 pounds fennel bulbs (about 3 bulbs), trimmed, cut into sixths

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



Mixed Buttered Vegetables image

Provided by Pierre Franey

Categories     one pot, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

4 carrots, about 1/2 pound, trimmed and scraped
3 white turnips, about 3/4 pound, peeled
5 scallions or green onions, ends trimmed Salt to taste if desired
2 tablespoons butter
3 tablespoons finely chopped fresh chives or parsley
Salt to taste if desired

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



Baked Mixed Vegetables image

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

2 cups cooked potatoes, diced into 1 inch cubes
1 cup carrot, diced into 1 inch cubes,steamed or boiled
2 cups green peas, boiled or steamed
1 cup French beans, cut into 1/2 inch bits,boiled or steamed
2 tablespoons butter, plus
1 teaspoon butter
2 tablespoons flour
2 cups cold milk
1/2 cup cream (optional)
1 cup grated cheddar cheese
1 lemon, juice of
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon fresh ground pepper

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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