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Randy Smith

Honey Drizzled Vegetables

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CATEGORY CUISINE TAG YIELD
Grains Jewish 6 Servings

INGREDIENTS

2 1/4 c Acorn squash; pared, seeded and cut into chunks
1 Turnip; pared and cut into chunks
1 c Julienned carrots
1 sm Onion; halved & quartered
1/4 c Honey
2 Tbsp; margarine, melted
1 ts Grated orange peel
1/4 ts Ground nutmeg

INSTRUCTIONS

Source: A friend, Judy Friedman
Steam squash, turnip, carrot and onion over water in covered pot about 5
minutes. Drain. Combine honey margarine, orange peel and nutmeg. Drizzle
over vegetables and toss.
I forgot to mention to cook the vegetables until just tender, in case 5
minutes is not long enough.
Posted to JEWISH-FOOD digest by Bella Parnes <bparnes@aabgu.org> on Aug 27,
1998, converted by MM_Buster v2.0l.

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