Monday, November 23, 2009

Thanksgiving: Vegetables

I don't do yams or sweet potatoes. Not even with marshmallows.

There, I said it.

Here are some other Vegetable options (brought to you by the Lion House cookbook).

Harvest Vegetable Bake
  • 1 head cauliflower
  • 1/2 C celery, chopped
  • 1/3 C green pepper, chopped
  • 3 T butter
  • 1 T cornstarch
  • 1 C milk
  • 1 C grated Swiss cheese
  • 3/4 t salt
  • 1 tomato, sliced
  • paprika
  1. Preheat ove to 350 degrees (f).
  2. Break cauliflower into flowerets and cook in small amount of salted water until tender.
  3. Drain and pour into a shallow baking dish.
  4. In a small saucepan, saute celery, onion, and green pepper in melted butter until crisp-tender.
  5. Pour over cauliflower.
  6. In the same pan, combine cornstarch and cold milk and bring to a boil, stirring until thickened.
  7. Stir in Swiss cheese and salt.
  8. Pour sauce over vegetables.
  9. Top with sliced tomato and sprinkle with paprika.
  10. Bake 20 minutes.
Broccoli Valhalla
  • 2 pounds fresh broccoli
  • 3 large oranges, peeled and cut into chunks
  • 4 T butter
  1. Wash broccoli and cut into 2-inch pieces.
  2. Cook in a small amount of salted water until crisp-tender.
  3. Drain off water and set broccoli aside.
  4. Melt butter in a 12-inch skillet over medium-high heat and saute oranges for a minute or two.
  5. Add broccoli and heat to blend flavors.
Carrots Lyonnaise
  • 1 chicken bouillon cube
  • 1/2 C boiling water
  • 6 medium carrots, peeled and julienned
  • 2 T butter
  • 2 medium onions, sliced
  • 1 T flour
  • 1/4 t salt
  • dash pepper
  • pinch sugar
  • 3/4 C water
  1. Dissolve bouillon cube in boiling water in a medium saucepan.
  2. Add carrots; return to boiling.
  3. Reduce heat to a simmer and cook for 7-10 minutes, until crisp-tender.
  4. While carrots are cooking, melt butter in a small skillet over medium-high heat.
  5. Add sliced onions and saute until translucent.
  6. Add flour, salt, pepper, sugar, and 3/4 C water.
  7. Stir until thickened.
  8. Stir in cooked carrots and teh cooking water.
  9. Stir until all ingredients are blended.
  10. Serve hot.
Here is a picture of julienned carrots (just so you know what that fancy term really means):


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