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A medley of bell pepper, onion, carrots,
broccoli and corn in a zesty honey mustard sauce.
Vegetable Medley
with Honey Mustard Sauce
- 1/2 cup (1 stick) butter - divided use
3/4 cup chopped red bell pepper
1/3 cup sliced green onions
1/4 teaspoon salt
1/8 teaspoon ground black pepper
3 cups baby carrots
4 cups fresh broccoli florets
3 cups frozen whole kernel corn
2 tablespoons zesty honey mustard
2 teaspoons water
- Melt 2 tablespoons of the butter in medium
skillet over medium heat. Add bell pepper and green onions; cook
and stir 2 minutes, or until vegetables are crisp-tender. Stir
in salt and pepper; set aside.
- Place carrots in large saucepan; add enough
water to cover. Bring to a boil over high heat. Reduce heat to
medium-low; cover and cook 3 minutes. Add broccoli and corn.
Return to a boil. Cook 4 minutes, or until vegetables are tender.
Drain. Return cooked vegetables to saucepan; add bell peppers
and onions.
- Melt remaining 6 tablespoons butter in
medium skillet over medium heat. Continue cooking carefully until
lightly browned, stirring frequently. Remove from heat; set aside.
Stir together mustard and water in small bowl until well blended.
- Drizzle mustard mixture and browned butter
over vegetables; toss lightly. Place in serving dish. Serve immediately.
Makes 8 servings.
Recipe provided courtesy of www.butterball.com.
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