Citrus-Apricot Vegetable Glaze |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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For a delightful finishing touch, Dot Christiansen of Bettendorf, Iowa drizzles this refreshing citrusy glaze over carrot and zucchini strips. Itâs also a tasty way to jazz up fresh sugar snap peas. Double the glaze ingredients if you decide to serve all three veggies! Ingredients:
1/3 cup apricot preserves |
3 tablespoons butter, melted |
1/2 teaspoon grated orange peel |
1/2 teaspoon lemon juice |
1/4 teaspoon salt |
1/4 teaspoon ground nutmeg |
for carrots and zucchini: |
1 pound medium carrots |
4 medium zucchini |
for peas: |
2 pounds fresh sugar snap peas |
Directions:
1. In a small bowl, combine the preserves, butter, orange peel, lemon juice, salt and nutmeg. Yield: about 1/2 cup.
2. For carrots and zucchini: Trim ends from vegetables. With a vegetable peeler, cut very thin slices down the length of each carrot and zucchini, making long ribbons.
3. Place carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 2 minutes. Add zucchini; cover and steam 2-3 minutes longer or until vegetables are tender. Transfer to a serving dish. Drizzle with glaze; toss to coat. Serve with a slotted spoon. Yield: 8 servings.
4. For peas: Place peas in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-5 minutes or until tender. Transfer to a serving dish. Drizzle with glaze; toss to coat. Serve with a slotted spoon. Yield: 8 servings.
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