Glazed Baby Vegetables
4

Serves 6 to 8

This same method for coating vegetables in a buttery, sweet glaze works well with any cooked larger vegetables, too. Simply chop them into manageable sizes before adding them to the skillet.

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    Ingredients: 
    • 1/2 pound baby turnips (about 1 pound if greens attached)
    • 3/4 pound baby carrots (about 2 pounds if greens attached)
    • 1/4 pound baby zucchini
    • 1/4 pound baby patty pan squash
    • 3 tablespoons unsalted butter
    • 2 teaspoons sugar
    • Sea salt and ground black pepper
    • 2 tablespoons chopped dill, mint or chives (optional)
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    Method: 

    Trim baby turnips and carrots, leaving about 1/2-inch greens, if attached, and peel. Steam vegetables separately, covered, until barely tender, 4 to 8 minutes, depending on vegetable. Vegetables may be prepared up to this point 1 day in advance and kept covered and chilled. In a large heavy skillet cook vegetables in butter with sugar, salt and pepper to taste over moderately low heat, stirring, until heated through and glazed, about 4 minutes. Toss with herbs, if desired, and serve with roasted new potatoes.

    Nutritional Info: 
    Per Serving:90 calories (50 from fat), 6g total fat, 3.5g saturated fat, 15mg cholesterol, 160mg sodium, 9g carbohydrate (2g dietary fiber, 6g sugar), 1g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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