Yield: 6 Servings
|2¼ cup||Acorn squash; pared, seeded and cut into chunks|
|1 \N||Turnip; pared and cut into chunks|
|1 cup||Julienned carrots|
|1 small||Onion; halved & quartered|
|2 \N||Tbsp; margarine, melted|
|1 teaspoon||Grated orange peel|
|¼ teaspoon||Ground nutmeg|
Source: A friend, Judy Friedman Steam squash, turnip, carrot and onion over water in covered pot about 5 minutes. Drain. Combine honey margarine, orange peel and nutmeg. Drizzle over vegetables and toss.
I forgot to mention to cook the vegetables until just tender, in case 5 minutes is not long enough.
Posted to JEWISH-FOOD digest by Bella Parnes <bparnes@...> on Aug 27, 1998, converted by MM_Buster v2.0l.