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):