Medly of winter vegetables

Yield: 12 servings

Measure Ingredient
30 ounces BRUSSELS SPROUTS
24 ounces BABY CARROTS
16 ounces FROZEN SMALL WHOLE ONIONS
8 ounces ROASTED WHOLE CHESTNUTS,PEEL
⅞ ounce HOLLANDAISE SAUCE MIX, DRY
¼ cup BUTTER
1¼ cup ORANGE JUICE

TRIM AND DISCARD ROOT END FROM CARROTS. SCRUB WELL. PLACE SRPOUTS, CARROTS AND ONIONS IN A 2½ QUART CASSEROLE DISH. COVER WITH VENTED PLASTIC WRAP.

MOCROWAVE ON HIGH FOR 21 TO 25 MINUTES. STIR OFTEN. COOK UNTIL VEGETABLES ARE TENDER. SPRINKLE WITH CHESTNUTS. LET STAND COVERED. PREPARE SAUCE MIX.

USE ¼ CUP BUTTER AND ORANGE JUICE INSTEAD OF MILK. DRAIN VEGETABLES AND STIR IN PREPARED SAUCE.

PREP TIME: 20 MINUTES, COOK TIME: 25 MINUTES, READY TO SERVE IN 45 MINUTES.

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