Curry butter and vegetables

Yield: 2 Servings

Measure Ingredient
1 Zucchini
1 Crookneck squash
1 cup Cauliflower florets
1 Carrot, optional
½ cup Snap peas, optional
1 tablespoon Light margarine
⅛ teaspoon Grated orange peel
Pepper
⅛ teaspoon Curry powder, mild, yellow
⅛ teaspoon Dijon mustard, optional
¼ teaspoon Chicken bouillon, granules
Water

CURRY BUTTER

Cut zucchini and crookneck into 1-inch slices. Separate the florets. Cut snap pea pods in half. And cut carrot into bite sized pieces. Blanch the vegetables. Heat oleo in a skillet. Sear vegetables 1 to 2 minutes. Add orange peel, pepper, curry, optional mustard, and low salt bouillon granules. Add water, 1 tablespoon at a time until you get a thin to medium sauce. Serve at once. Message to McRecipe: ⅔/97 from <phannema@...>

Recipe by: Pat Hanneman (1997)

Posted to MC-Recipe Digest V1 #470 by PATh <phannema@...> on Feb 03, 1997.

Similar recipes