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Gingered Veggies |
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Serving Size: 8 |
Prep: 20 min/Cook: 10 min |
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Vegetables/American/Party |
Easy |
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This is a popular favorite, adding beautiful color to the plate. A perfect choice for dinner parties! |
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STEPS |
INGREDIENTS |
- Rinse the vegetables
Asparagus:snap off the white ends and discard. Neatly trim the ends. Or use broccoli cut into florets. (see notes)
Carrots: they're ready to go out of the bag! For big carrots, peel them and cut into 1/2" slices on the diagonal.
Yellow crookneck squash: trim the ends. Cut them into 1/2" slices on the diagonal
Red bell pepper: cut the ends off and halve hem lengthwise. Remove the seeds and the white membrane. Cut into 1/2" lengthwise strips. Then halve each strip with a diagonal cut. |
1 bunch fresh asparagus or broccoli
1-1bl bag mini carrots
4 yellow crookneck squash
2 red bell peppers |
Sauce:
May be made well in advance. Keep it on hand in the fridge! Melt the butter in a small saucepan. Add the remaining ingredients. Stir. Cook for 2 minutes over a medium heat. Strain and set aside.
The stovetop is quickest for this
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1 1/2 sticks (12 oz) butter
2 t. brown sugar
1 t. ground ginger, see notes
1 1/2 t. fresh garlic, chopped or my garlic puree
2 t. frozen orange juice concentrate
1 T. soy sauce or teriyaki sauce
1/4 t. white pepper |
10 minutes before serving
Boil 2 cups of water in a large saucepan. Add the carrots and cook for 3 minutes, covered. Add the red pepper and cook for 1 more minute. Or, to hold briefly, slightly undercook all the vegetables and hold in a 200 degree oven, or reheat in the microwave on high for 3 minutes. |
1 1/2 sticks (12 oz) butter
2 t. brown sugar
1 t ground ginger, see notes
1 1/2 t. fresh ginger, chopped or my garlic puree
2 t. frozen orange juice concentrate
1 T. soy sauce or teriyaki sauce
1/4 t. white pepper |
to serve:
Drain the vegetables well. Pour the hot sauce over the top only just before serving. Toss lightly and serve! |
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