Easy Country Vegetables
|Green onions||1 Bunch (100 gm), cut into pieces|
|Carrots||4 Large, thinly sliced (Salad Oil)|
|Celery stalks||2 Medium, cut into 1/4 inch thick slices|
|Salt||To Taste (Salad Oil)|
|Broccoli||1 Bunch (100 gm), cut in 2|
|Cauliflower||1 Small, cut into flowerets|
|Green beans||1⁄2 Pound, cut into 2 inch pieces|
|Water||1⁄2 Cup (8 tbs) (Salad Oil)|
|Potatoes||3 Medium, unpeeled and cut into bite sized chunks|
|Butter/Margarine||3 Tablespoon (Salad Oil)|
|Lemon juice||2 Tablespoon (Salad Oil)|
|Prepared mustard||1 Teaspoon (Salad Oil)|
|Oregano leaves||1⁄2 Teaspoon (Salad Oil)|
|Pepper||1⁄8 Teaspoon (Salad Oil)|
1. In 8-quart Dutch oven over medium-high heat, in 2 tablespoons hot salad oil, cook green onions, carrots, celery, and 1/4 teaspoon salt, stirring frequently, until vegetables are tender-crisp, about 10 minutes. With slotted spoon, remove green-onion mixture to large bowl.
2. In same Dutch oven in 1 more tablespoon hot salad oil, stir broccoli, cauliflower, and green beans to coat lightly with oil; add water and 1/2 teaspoon salt. Cover and cook 5 to 10 minutes, stirring occasionally, until vegetables are tender-crisp. With slotted spoon, remove broccoli mixture to bowl with onion mixture.
3. In same Dutch oven over medium heat, in 2 more tablespoons hot salad oil, add potatoes and 1/4 teaspoon salt; cover and cook, turning potatoes occasionally, until potatoes are browned on all sides and tender.
4. Return all vegetables to Dutch oven; add butter or margarine and remaining ingredients; heat through, gently tossing vegetables to coat with butter mixture.