Springtime Glazed Veggies Recipes

Steps:

• Place veggies in a pan with water and vinegar. Bring to a boil and cover. Reduce heat to medium and cook 10 minutes. Remove lid and raise heat back up. Allow the water to boil away and the vinegar to reduce and glaze the veggies, about 5 to 7 minutes. When the vegetables are glazed, to a sweet, rich brown color add butter to the pan. Turn veggies to coat lightly with butter. Season with salt, pepper and serve. Garnish with parsley.
• For an optional glaze for the vegetables, substitute 1/4 melted butter and 1/4 cup honey for 1/2 cup balsamic vinegar. Follow method as listed.

Steps:

• Cook 4 each sliced carrots and celery stalks in salted boiling water, 5 minutes. Add 1 1/2 cups frozen pearl onions; cook 1 more minute, then drain. Cook 2 tablespoons each butter and sugar, and the juice from 1/2 lemon in a skillet until syrupy. Toss in the vegetables and season with salt and pepper.

Steps:

• Cook carrots in large pan of boiling water 5 to 7 min. or until crisp-tender, adding peas for the last 2 min.
• Meanwhile, cook sugar, dressing and butter in small saucepan on low heat 3 to 5 min. or until dressing mixture is well blended and thickened, stirring occasionally.
• Drain cooked vegetables; return to pan. Add dressing mixture; cook and stir 1 min. or until vegetables are evenly coated with dressing mixture. Stir in radishes and parsley.

Steps:

• Put the courgette ribbons in a large bowl with a pinch of salt and the lemon juice.
• Bring a large saucepan of water to the boil and cook the asparagus for 2 mins, adding the frozen peas and broad beans for the final min. Drain well, pod the broad beans and toss together with the courgette ribbons. Drizzle over the olive oil, sprinkle on parsley and season to taste.