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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Our home economists came up with this recipe to showcase late summer and early fall produce. The slightly sweet glaze coats every delicious piece. Ingredients:
2 medium parsnips, peeled and cut into 1/2-inch pieces |
3 medium carrots, cut into 1/4-inch pieces |
1 small onion, halved and sliced |
1 garlic clove, minced |
1 tablespoon olive oil |
1 medium zucchini, halved and cut into 1/4-inch slices |
1 medium sweet red pepper, thinly sliced and halved |
1 tablespoon butter |
1 tablespoon brown sugar |
1/2 teaspoon cornstarch |
3 tablespoons water |
1/2 teaspoon seasoned salt |
1/4 teaspoon lemon-pepper seasoning |
1/4 teaspoon dill weed |
Directions:
1. Place parsnips in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add the carrots. Cook 7-9 minutes longer or until vegetables are crisp-tender; drain and keep warm.
2. In a large skillet, saute onion and garlic in oil for 1 minute. Add the zucchini and red pepper; cook and stir for 5 minutes or until crisp-tender. Remove from the skillet and keep warm.
3. In the same skillet, melt butter; stir in the brown sugar and cornstarch until smooth. Gradually stir in the water, seasoned salt, lemon-pepper and dill. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Add the vegetables; stir to coat. Yield: 6 servings.
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