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Vegetable Recipes 2017-03-06T12:57:39+00:00

Vegetable Recipes

Asparagus in Daffodil Sauce

Wash asparagus in sink half full of water to relax tips and free soil. Rinse thoroughly in cold water. Tie asparagus in a bunch and stand them in the bottom of a pot in 2 inches of water. Cook 15 to 20 minutes until tender.

Daffodil Sauce

4 oz. cream cheese
1 egg yolk
2 tablespoons lemon juice
1/8 teaspoon salt

Soften cream cheese in a saucepan; add beaten yolk. Mix well. Add lemon juice and salt; beat thoroughly. Simmer 10 minutes, stirring often. Pour over asparagus.

Zucchini Scallop

1 pound of zucchini
3 tablespoons butter
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon mixed Italian herbs
1/8 teaspoon pepper
1 pound of tomatoes

Wash, trim and slice zucchini thin. Saute lightly in butter for 5 minutes. Sprinkle with sugar, salt, herbs and pepper. Skin and quickly blend tomatoes in blender. Pour over zucchini and cook, covered, over low heat for 20 minutes. Makes 4 servings.

Baked Carrots

1 pound of carrots
4 tablespoons butter
1 small onion, chopped
1 teaspoon sugar
1/2 cup broth
Salt and pepper to taste

Peel and cut carrots into strips; set aside. In a skillet cook onion in the butter until soft. Stir in the carrots, sugar, salt and pepper. Transfer to baking dish, pour broth over carrots, cover and bake in a 350 degree F oven for 30 minutes.

Butter-Braised Fresh Peas

2 pounds of fresh peas
3 tablespoons butter

Shell peas. Toss the peas in melted butter over high heat for 1 minutes or until they are glossy and a rich green color. Add just a small amount of water, reduce heat to low (optional – add 1 tablespoon sugar). Cover. Cook for 4 to 6 minutes, until peas are crisp tender. Makes 4 servings.