Honey drizzled vegetables
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | cup | Acorn squash; pared, seeded and cut into chunks |
| 1 | Turnip; pared and cut into chunks | |
| 1 | cup | Julienned carrots |
| 1 | small | Onion; halved & quartered |
| ¼ | cup | Honey |
| 2 | Tbsp; margarine, melted | |
| 1 | teaspoon | Grated orange peel |
| ¼ | teaspoon | Ground nutmeg |
Directions
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.