Scribd Logo
Upload

Welcome to Scribd!

  • 35 views

    Buttered Vegetables 1

    Uploaded by

    Christie Mae Torrefiel
    This recipe calls for sautéing an assortment of vegetables - broccoli, carrots, potatoes, corn, onion, and mushrooms - in butter. The carrots and potatoes are first parboiled until almost tender before being added to the pan along with the remaining vegetables and seasonings. All the ingredients are cooked together until the vegetables are glazed and tender, resulting in a simple one-pan buttered vegetable medley.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content

    You might also like

    Buttered Vegetables 1

    Uploaded by

    Christie Mae Torrefiel
    35 views1 page
    This recipe calls for sautéing an assortment of vegetables - broccoli, carrots, potatoes, corn, onion, and mushrooms - in butter. The carrots and potatoes are first parboiled until almost tender before being added to the pan along with the remaining vegetables and seasonings. All the ingredients are cooked together until the vegetables are glazed and tender, resulting in a simple one-pan buttered vegetable medley.

    Original Description:

    Original Title

    BUTTERED VEGETABLES 1.docx

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    This recipe calls for sautéing an assortment of vegetables - broccoli, carrots, potatoes, corn, onion, and mushrooms - in butter. The carrots and potatoes are first parboiled until almost tender before being added to the pan along with the remaining vegetables and seasonings. All the ingredients are cooked together until the vegetables are glazed and tender, resulting in a simple one-pan buttered vegetable medley.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    35 views1 page

    Buttered Vegetables 1

    Uploaded by

    Christie Mae Torrefiel
    This recipe calls for sautéing an assortment of vegetables - broccoli, carrots, potatoes, corn, onion, and mushrooms - in butter. The carrots and potatoes are first parboiled until almost tender before being added to the pan along with the remaining vegetables and seasonings. All the ingredients are cooked together until the vegetables are glazed and tender, resulting in a simple one-pan buttered vegetable medley.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 1

    BUTTERED VEGETABLES RECIPE

    2 cups broccoli florets

    2 carrots, peeled and cut

    2 medium sized potatoes, peeled and cut

    1 can creme corn kernel

    1 medium onion, chopped

    1 teaspoon garlic, minced

    1/2 cup mushrooms , halved

    1 tbsp butter

    salt and pepper to taste

    Parboil the carrots and potatoes for 5 to 10 minutes or until almost tender..

    Remove from the heat, drain and keep aside.

    Heat the butter in a pan and saute garlic and onion. Add carrots and tomatoes then add mushrooms and
    cook for sometime. Add broccoli florets ad corn kernel and stir for 5 minutes on medium heat or till
    vegetables get a glaze. Season with salt and pepper. Serve hot.

    You might also like