Vegetables with dipping sauces - gh_9405

Yield: 4 servings

Measure Ingredient
4 mediums Size yellow straightneck squash (about 6 oz each)
2 pounds Asparagus
1 medium Size head cauliflower
\N \N (about 2 lb)
1 medium Size bunch broccoli (about 2 lb)
2 mediums Size radicchio leaves for garnish
1 \N Loaf whole-grain bread



1. Prepare Maple, Mustard Sauce and Seasoned Vinegar Sauce; set aside.

2. Cut each squash lengthwise into quarters. Hold base of each asparagus stalk firmly and bend the stalk; end will break off at spot where it becomes too tough to eat. Discard ends; trim scales if stalks are gritty. Separate cauliflower into large flowerets. Cut broccoli into stalks. Cut each tomato into 8 wedges.

3. Fill steamer or 5-quart Dutch oven with 1 inch water. Insert steamer basket and add cauliflower; over high heat, heat water to boiling. Reduce heat to medium-low; cover and steam cauliflower 5 minutes. Add yellow squash and continue steaming 8 to 10 minutes until vegetables are tender-crisp. Remove vegetables to bowl; keep warm.

4. Place broccol1 in steamer basket; steam 5 minutes. Add asparagus and steam 5 to 8 minutes longer until vegetables are tender-crisp.

5. To serve: arrange radicchio, vegetables, and tomato wedges on platter. Serve with Maple-Mustard Sauce, Seasoned Vinegar Sauce, and bread.

Makes 4 main-dish servings

MAPLE-MUSTARD SAUCE: In small bowl, with, wire whisk or fork, beat ½ cup Dijon mustard, ⅓ cup maple or maple-flavor syrup, ¼ cup, light soy sauce, and ½ teaspoon coarsely ground black pepper until blended.

SEASONED VINEGAR SAUCE: In small bowl, with wire whisk or fork, beat, 1 cup seasoned rice vinegar, 2 tablespoons catchup, 2 tablespoons light soy sauce, ½ teaspoon sugar and ½ teaspoon sesame oil until blended. Garnish with thinly sliced green onion.

Good Housekeeping/May'94/scanned & fixed by DP & GG

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