Honey drizzled vegetables

Yield: 6 Servings

Measure Ingredient
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
¼ cup Honey
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.

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