| 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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