Honey Glazed Vegetables

Honey Glazed Vegetables

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 133.
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. 
Prep Time 15 minutes
Cook Time 15 minutes
Course Side Dish
Servings 6 servings

Ingredients
  

  • 1 can Soup Option, (10½ oz / 298 g)
  • ¼ cup honey
  • 1 tablespoon cornstarch
  • 1 teaspoon orange peel, grated
  • 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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