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Mixed Vegetables With Piquant Sauce

Southern.Crockpot's picture
Ingredients
  Cauliflower flowerets 3 Cup (48 tbs)
  Baby carrots 1 Pound, scraped
  Brussels sprouts 10 Ounce, frozen (1 Package 10 Ounce)
  Water 1 Cup (16 tbs)
  Cornstarch 1 Tablespoon
  Chicken flavored bouillon granules 1⁄2 Teaspoon
  Diced pimiento 2 Ounce, drained (1 Jar)
  Parsley 1 Tablespoon, chopped
  Lemon juice 2 Teaspoon
  Prepared mustard 1 Teaspoon
Directions

MAKING
1) In a vegetable steamer, arrange the carrots and cauliflower.
2) Place the steamer over boiling water, cover and steam for about 8 minutes, till the vegetables are crisp-tender.
3) Drain the vegetables, set aside and keep them warm.
4) Follow the instructions on the package to cook the Brussels sprouts. Do not use salt.
5) Drain the sprouts and add then to the reserved vegetable mixture.
6) In a medium saucepan, combine together the cornstarch, water and bouillon. Stir well till blended.
7) Bring the contents to a boil.
8) Bring the heat down to medium and cook the mixture, stirring constantly, till it is thick and bubbly.
9) Take the mixture off the heat.
10) Add the pimiento, parsley, mustard and lemon juice.
11) All over the vegetables pour the pimiento and toss gently to mix.

SERVING
12) Put the mixture on a decorative serving platter and serve right away. Can be served as an appetizer, main course dish or even a side dish.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
French
Course: 
Main Dish
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes

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