Recipe By :Moms ON Line
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
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1 pound baby carrots
1/4 cup water
1 tablespoon honey
1 tablespoon butter
1/8 teaspoon ground cinnamon
1/8 teaspoon salt
1 pinch ground nutmeg
1. In a medium saucepan, combine all ingredients, stir well and bring to a boil. Reduce heat; cover and simmer until carrots are just tender, about 10 minutes. Uncover and cook over medium-high heat until almost all liquid evaporates, about 3 minutes, stirring occasionally. Yield: 4 servings.
Green Beans in Garlic Butter
Posted by CarmenTurn
2 lbs. fresh green beans
1 cup chicken broth
salt, to taste
1/2 stick butter
4 large cloves fresh garlic, sliced
pepper, to taste
Rinse and string the green beans, pulling off the ends and snapping the bean in half if desired. Bring chicken broth and salt to a boil in a large pot. Add green beans. Cover and reduce heat slightly, steaming for 5 to 10 minutes, or until beans are done to desired tenderness. Stir occasionally to ensure even cooking. When beans are done, remove from heat and pour off chicken broth. Keep warm.
In a small skillet, melt the butter over medium heat; add garlic slices. Saute garlic in butter until slices are golden brown, being careful not to burn them. Pour melted butter and garlic slices over green beans, tossing to evenly coat beans. Season with pepper and additional salt if needed. Serve hot
Green Bean Swiss Cheese Casserole
2 tablespoons butter
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon onion, fresh
1 cup sour cream
1/2 pound Swiss cheese, grated
3 packages (10 ounces each) frozen green beans, cooked and drained
1 cup roughly crushed corn flakes
Preheat oven to 400 degrees.
In a saucepan combine butter, flour, salt, pepper,
onion and sour cream.
Cook and stir until thick, well blended and bubbly.
Place green beans in ungreased, 9- by-13-inch casserole.
Pour sauce over and add 3/4 of the Swiss cheese. Stir well.
Top beans with remaining Swiss cheese.
Sprinkle corn flakes on top.
Cover with foil and bake for 30 minutes.
Remove foil and cook 20 more minutes.
Serves 10 to 12.
Winter Vegetable Gratin
Serving Size: 12
Preparation Time: 0:00
Categories: Veggie Dishes Side Dishes (rice, potatoes) Good for Entertaining
Amount Measure Ingredient Preparation Method
3 tablespoons unsalted butter softened
1 pound leeks tops removed
3 tablespoons flour
1 1/4 teaspoons salt
1/8 teaspoon cayenne
1 quart half and half or whole milk
1 pound yellow potatoes peeled
1/2 pound turnip peeled
1/2 pound parsnip peeled
1/2 pound celery root peeled and halved
1 teaspoon dried thyme leaves
1 cup gruyere cheese shredded
Preheat oven to 350. Grease 13x9 baking dish with 1 Tablespoon of the softened butter. Thinly slice all of the vegetables. In a large stockpot melt the butter. Add the leeks, cover and cook on medium low for 5-8 minutes until softened. Stir in flour, salt and cayenne until blended. Stir in half and half and the vegetables. Bring to gentle boil over medium hea,t stirring frequently. Cook, maintaining simmer and gently turning veggies
occasionally, for 8 minutes or until liquid thickens slightly. Stir in thyme. Spread in dish and sprinkle with cheese. Bake 45 minutes or until veggies are tender and cheese is golden.
Do not use skim or low fat milk, it causes the sauce to seperate.