TUNA VEGETABLE MELANGE
Make and share this Tuna Vegetable Melange recipe from Food.com.
Provided by Chef mariajane
Categories Cauliflower
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Cook cauliflower in lightly salted water until tender-crisp, 8-10 minutes.
- Cook Brussels sprouts according to package directions. Drain vegetables and keep warm.
- Melt butter and blend in flour. While stirring, add milk and cook until thickened.
- Pour lemon juce over tuna. Add tuna and seasonings to white sauce.
- Arrange cooked vegetabels on a heated platter; pour tuna mixtuere on top and sprinkle with paprika.
Nutrition Facts : Calories 165.2, Fat 4, SaturatedFat 1.8, Cholesterol 25.7, Sodium 460.4, Carbohydrate 17.2, Fiber 5.4, Sugar 6.6, Protein 17.5
VEGETABLE MELANGE
Provided by Pierre Franey
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Scrape the carrots and leave them whole. Peel the turnip and the potato and cut them in half. Cut each half into 6 or 8 segments.
- Place the green beans, carrots and the onions in a saucepan. Add water to cover, and salt. Bring to a boil, then simmer for 5 minutes.
- Add turnip and potato. Cook 5 minutes, or until tender. Drain well.
- Heat the butter in a skillet. Add the shallots and cook briefly, then add the vegetables, salt and pepper and thyme. Cook for 1 minute while stirring and shaking the skillet.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 2 grams, Carbohydrate 36 grams, Fat 6 grams, Fiber 7 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 842 milligrams, Sugar 13 grams, TransFat 0 grams
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
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