Semi-Sweet Vegetables in Sauce |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This topping/side dish is basically sautéed veggies with a creamy sauce, nuts and raisins. Great on rice, with meat, or just by themselves for a snack. I use the kind of oil that is sold at the little fruit stands. Its a Russian Sunflower oil with Vitamin E not extracted. It gives the best flavors. You can substitute with olive or regular vegetable oil. Ingredients:
3 celery ribs |
3 carrots |
1 green pepper |
1 onion |
2 tablespoons oil (read above) |
1 cup chicken bouillon |
1 tablespoon cornstarch |
1/2 cup raisins |
cashews (to sprinkle) |
Directions:
1. Suggested shopping instructions: Carrots: Chop into 1/2 centimeter round slices. Onion: Chop into large quartered rings. Celery Sticks: Chop into large angled pieces. Green Pepper: Chop same as onions.
2. Sauté veggies in oil on med/high. Do not overcook. Veggies should still be al'dente.
3. Mix cornstarch into the cold chicken bouillon. (The other option is to use bouillon cubes. Dissolve 1 bouillon cube in the sauté pan with 1/2 cup water and simmer. Dissolve cornstarch in the other 1/2 cup COLD water. Then add to the sauté pan).
4. Add raisins and stir.
5. Turn off heat. Plate veggies and top with plenty of cashews.
6. Enjoy!
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