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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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From Hebron, Indiana, Edna Hoffman shares this garden-fresh side dish. Seasoned with Dijon mustard and thyme, the battered vegetables are perfect when served with seafood, poultry or beef. 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 slices |
1 tablespoon butter, melted |
1-1/2 teaspoons dijon mustard |
1/2 teaspoon dried thyme |
1/4 teaspoon salt |
Directions:
1. In a large saucepan, bring the potatoes, carrots, water and bouillon to a boil. Reduce heat; cover and simmer for 10 minutes. Add the asparagus and zucchini; cover and simmer for 10 minutes longer or until crisp-tender. Combine the butter, mustard, thyme and salt; pour over vegetables; toss to coat. Yield: 4 servings.
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