dijon vegetable medley

Name: Dijon Vegetable Medley
Prep time: 20 min
Cook time: 20 min
Yield: 4
Cuisine: American
Ingredients: 2 cup(s) quartered small red potatoes; 1 cup(s) fresh baby carrots; 1/2 cup(s) water; 1/2 teaspoon(s) chicken bouillon granules; 2 cup(s) cut fresh asparagus (2 inch pieces); 1 medium zucchini, cut into 1/4-inch pieces; 1 tablespoon(s) butter or margarine, melted; 1 1/2 teaspoon(s) dijon mustard; 1/2 teaspoon(s) dried thyme; 1/4 teaspoon(s) salt, optional

(1 RATING)

35 Pinches 1 Photo

Nancy Allen

Wentzville, MO

Updated on Aug 4, 2012

This is a savory vegetable dish I fix alot, great with any meat.

Rate

prep time 20 Min

cook time 20 Min

method Stove Top

yield 4 servings

Ingredients

2 cups quartered small red potatoes
1 cup fresh baby carrots
1/2 cup water
1/2 teaspoon chicken bouillon granules
2 cups cut fresh asparagus (2 inch pieces)
1 medium zucchini, cut into 1/4-inch pieces
1 tablespoon butter or margarine, melted
1 1/2 teaspoons dijon mustard
1/2 teaspoon dried thyme
1/4 teaspoon salt, optional

How To Make dijon vegetable medley

Step 1

In a large saucepan, bring the potatoes, carrots, water and bouillon to a boil. Reduce heat; cover and simmer for 10 minutes.

Step 2

Add the asparagus and zucchini; cover and simmer for 10 minutes or until crisp-tender.
Step 3

Combine the butter, mustard, thyme and salt; pour over vegetables and toss to coat. 4 servings
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