Honey Glazed Vegetables
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list.
Ingredients
- 1 can Soup Option, (10½ oz / 298 g)
- ¼ cup honey
- 1 tablespoon cornstarch
- 1 teaspoon orange peel, grated
- ⅛ teaspoon Spice Option
- Vegetable Option
- Garnish Option
OPTIONS
Soup - Use 1 Item
- condensed beef broth
- condensed French onion soup
- condensed chicken broth
- condensed chicken gumbo
Spice - Use 1 Item
- ground cinnamon
- ground nutmeg
- ground ginger
- ground cardamom
Vegetable - Use 1 Item
- 1 kiol sweet potatoes, cooked, drained, peeled, quartered lengthwise, (2 lb)
- 1 kilo carrots, sliced, cooked, drained, (2 lb)
- 2 large acorn squash, cooked, drained, cut into ½ inch slices
- 1 kilo parsnips, peeled, sliced, cooked, drained, (2 lb)
Garnish - Use 1 Item
- orange peel, slivered
- Parmesan cheese, grated
- raisins
- peanuts, chopped
Instructions
- In a large non stick pan on medium heat, add the Soup Option, honey, cornstarch, orange peel, and Spice Option. Stir constantly and cook until thickened.
- Add the Vegetable Option and reduce heat to low, cook 10 minutes or until the vegetable is glazed, basting frequently.
- Pour vegetables into a serving dish and top with a Garnish Option. Serve and enjoy.
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