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Glazed Baby Vegetables
Serves 6 to 8
Time 20 min
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.
Special Diets:
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
- 1/2 teaspoon fine sea salt
- 2 tablespoons chopped dill, mint or chives (optional)
- 1/4 teaspoon ground black pepper
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 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 carbohydrates (2g dietary fiber, 6g sugar), 1g protein.
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.
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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
- 1/2 teaspoon fine sea salt
- 2 tablespoons chopped dill, mint or chives (optional)
- 1/4 teaspoon ground black pepper