Lemon Glazed Vegetables Food

LEMON-GLAZED CARROTS

Steps:

• Place carrots into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until carrots are tender, about 8 minutes. Drain.
• Heat butter in a skillet over medium heat; cook and stir carrots, brown sugar, and lemon juice in the melted butter, stirring often, until sugar has dissolved, 2 minutes.

LEMON-GLAZED CARROTS AND RUTABAGA

Steps:

• Cut carrots and rutabaga into 3x1/4-in. strips. Place in a saucepan; add broth. bring to a boil. Reduce heat; cover and cook for 13-15 minutes or until tender. Do not drain. , Meanwhile, in a small saucepan, combine the remaining ingredients; cook and stir for 3 minutes. Add to vegetables; cook, uncovered, 3-4 minutes longer or until vegetables are glazed, stirring gently.

LEMON-GLAZED CARROTS

Steps:

• Place 1 in. of water and carrots in a large skillet; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until crisp-tender. , Meanwhile, in a small saucepan, melt butter. Add brown sugar, lemon juice and salt; bring to a boil, stirring constantly. Drain carrots; add butter mixture and toss gently. If desired, garnish with lemon zest.

LEMON AND HERB ROAST CHICKEN AND VEGETABLES

Steps:

• Adjust the oven rack to the top position and preheat to 450 degrees F. Toss together the potatoes, carrots, celery, onions, 1 teaspoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet and arrange in a single layer. Roast until the vegetables brown slightly and the potatoes just begin to soften, about 20 minutes, tossing halfway through.
• Meanwhile, rub the chicken breast skin with the remaining 1 teaspoon oil and sprinkle with the poultry seasoning and 1/2 teaspoon salt. Once the vegetables begin to soften, put the chicken breasts on top and roast until the skin is golden brown and the chicken reaches an internal temperature of 165 degrees F, 20 to 25 minutes.
• Remove the chicken breasts and let them rest for a few minutes. Toss the roasted vegetables with juice from 1 of the lemon halves and the parsley. Cut the bones from the chicken breasts and slice the meat. Divide the chicken and roasted vegetables among 4 plates. Cut the remaining lemon half into wedges and serve alongside.

LEMON GLAZED VEGETABLES

Steps:

• Keep potatoes and cauliflower hot, and sauté the snow peas/ beans in 1 tblsp butter.
• Add the saute'd beans to the vegetables.
• Heat the remaining butter and saute the garlic, sugar, ginger and coriander in the same pan.
• After 1 minute, stir in blended corn flour and stock.
• Thicken.
• Sharpen with lemon juice.
• Season well.
• Serve immediately, garnished with lemon peel and almonds.
• Served with a basket of bread.

ROOT VEGETABLES WITH LEMON-DILL GLAZE

Steps:

• Place a steamer basket or rack in the bottom of a large saucepan and add enough water to come almost up to the bottom of the basket. Bring to a boil over medium heat.
• Add carrots, parsnips, turnips and onion. Cover and cook 10 minutes or until vegetables are just tender,.
• Combine remaining ingredients in a small bowl. Mix until cornstarch is dissolved.
• Remove vegetables, discard water, and return vegetables to saucepan (without the steamer basket) over medium heat.
• Stir cornstarch mixture and pour over vegetables. Cook and stir until glaze has thickened and vegetables are coated, about 1 minute.

LEMON HONEY GLAZED CARROTS

Steps:

• Bring carrots and enough water to cover to a boil in a saucepan; reduce heat to medium-high and continue to simmer until carrots are tender, about 10 minutes. Drain and set aside.
• Melt butter in a large skillet over low heat; stir in honey. Add lemon juice and ginger. Increase heat to medium and stir in carrots until well coated. Continue cooking until thickened, about 5 minutes more.