Vegetables a la Florida
Fresh vegetables braised in grapefruit juice and served in a tangy grapefruit sauce. A perfect, light side dish for a summer meal.
2 cups carrots, cut in 2-inch pieces
2 cups celery, cut in 2-inch pieces
1 cup broccoli stems, cut in 2-inch pieces
1 cut fresh green beans, cut in 2-inch pieces
1 large onion, sliced
1/2 teaspoon salt
1 3/4 cup grapefruit juice - divided use
1 cup broccoli flowerets
4 teaspoons cornstarch
- In large saucepan, combine carrots, celery, broccoli stems, green beans, onion, salt and 1 cup grapefruit juice; bring to a boil. Cover; simmer 8 minutes.
- Add broccoli flowerets. Cover. Cook 5 minutes or until vegetables are crisp-tender.
- Blend cornstarch with remaining 3/4 cup grapefruit juice; pour over vegetables; bring to a boil, stirring constantly until thickened. Serve at once.
Makes 6 servings.
Recipe provided courtesy of National Pork Board.