spring vegetable medley
(1 RATING)
Got this recipe out of Quick Cooking several years ago, it was really good!
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prep time
cook time
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yield
Ingredients
- 1 2/3 cups red potatoes, quartered
- 1 cup baby carrots, fresh
- 1/2 cup water
- 1/2 teaspoon chicken bouillon granules
- 2 cups asparagus, fresh, cut into 2" pieces
- 1 medium zucchini, cut 1/4" thick
- 1 tablespoon butter or margarine, melted
- 1 1/2 teaspoons dijon mustard
- 1/2 teaspoon thyme, dried
- 1/4 teaspoon salt
How To Make spring vegetable medley
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Step 1In a large saucepan, bring the potatoes, carrots, water and bouillon to a boil. Reduce heat; cover and simmer for 10 minutes.
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Step 2Add the asparagus and zucchini; cover and simmer for 10 more minutes or until crisp-tender.
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Step 3Combine the butter, mustard, thyme and salt; pour over vegetables and toss to coat.
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Vegetables
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