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Lemony Glazed Spring Vegetable Saute
Source: The Dole pineapple people were popularizing this in their ads years ago, as a way to hype their newly introduced fresh mushrooms. (Entered by Janice Matthews)
A simple combination that’s really good! The bit of sweetness may be just what it takes to entice your reluctant vegetable eater.
Serves: 4 to 6
1/2 lb. broccoli, cut into flowerettes
1/4 cup mild oil such as canola
2 cups carrots, thinly sliced
2 cups sliced fresh mushrooms
1 lemon, thinly sliced
1/4 cup butter, melted
3 T. sugar (we use honey instead)
Step by Step Instructions
- Saute broccoli in oil until tender-crisp. Remove. Stir in carrots and saute until tender-crisp, then stir in mushrooms and saute lightly.
- Return broccoli into pan, and stir in lemon.
- Combine butter and sugar or honey. Add to vegetables. Stir until vegetables are well glazed.
Comments added by fellow market members.