BALSAMIC GLAZED VEGETABLES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Place veggies in a pan with water and vinegar. Bring to a boil and cover. Reduce heat to medium and cook 10 minutes. Remove lid and raise heat back up. Allow the water to boil away and the vinegar to reduce and glaze the veggies, about 5 to 7 minutes. When the vegetables are glazed, to a sweet, rich brown color add butter to the pan. Turn veggies to coat lightly with butter. Season with salt, pepper and serve. Garnish with parsley.
- For an optional glaze for the vegetables, substitute 1/4 melted butter and 1/4 cup honey for 1/2 cup balsamic vinegar. Follow method as listed.
ROASTED WINTER VEGETABLES
Steps:
- Preheat the oven to 425 degrees F.
- Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
- Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
- Sprinkle with parsley, season to taste, and serve hot.
WINTER VEGETABLE HASH
I have made this dish for company, and every time they ask for the recipe! I hope everyone else likes it as much as we do!
Provided by rebeccalovestocook
Categories Trusted Brands: Recipes and Tips U.S. Potato Board
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Place oil and butter in a large skillet over medium heat. Melt butter and mix in potatoes, mushrooms, pepper, squash, and shallot. Season with garlic powder, salt, and pepper. Cook 25 minutes, stirring occasionally, until potatoes are tender.
- Mix kale and sage into skillet. Continue cooking 5 minutes, until kale is wilted. Serve and enjoy!
Nutrition Facts : Calories 222.9 calories, Carbohydrate 28.9 g, Cholesterol 10.2 mg, Fat 10.9 g, Fiber 3.7 g, Protein 4.1 g, SaturatedFat 3.4 g, Sodium 75.5 mg, Sugar 3.5 g
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
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).
MELANGE OF WINTER VEGETABLES
Provided by Pierre Franey
Categories dinner, easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cut the peppers in half; discard the cores and veins. Cut the peppers into quarters, and cut the quarters into thin strips. There should be about 4 cups. Set aside.
- Trim off the ends of the zucchini. Cut the zucchini crosswise into thirds, and then cut each third into very thin strips. There should be about 4 cups. Set aside.
- Heat the butter and oil in a large, nonstick frying pan and add the peppers and zucchini. Sprinkle with cumin, salt and pepper. Add the garlic and cook about 2 minutes, or until vegetables are crisp-tender. Spoon onto a warm serving dish and serve immediately.
Nutrition Facts : @context http, Calories 143, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 10 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 688 milligrams, Sugar 8 grams, TransFat 0 grams
ROASTED WINTER VEGETABLES WITH PEANUT SAUCE
This is a divine variation on traditional roast vegies. I was particularly interested as my niece who visits loves satay sauces, so I have tried it in anticipation of her next visit - and it really does come up to expectations! I found this recipe in a recent edition of 'Grass Roots' magazine. I love roast vegies at the best of times, but this Peanut Sauce turns it into the main course!
Provided by Lorelle in Australia
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 220°C Combine vegies with half the oil in a large baking dish. Bake uncovered in a hot oven for about 45 minutes, turning or until vegies are tender.
- Meanwhile, heat the remaining oil in a small pan. Add the onion & ginger & cook, stirring, until soft. Add remaining ingredients & stir until hot.
- Serve peanut sauce over the vegetables.
Nutrition Facts : Calories 695.9, Fat 57.5, SaturatedFat 25, Sodium 905.1, Carbohydrate 35.2, Fiber 10.2, Sugar 16.9, Protein 20.8
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