RUSS'S VEGETABLE MELANGE
My husband Russ has been making this lately when we have odd veg in the fridge. I think he's almost got it right as his one was great. We actually planned to make coleslaw, but the weather turned cold and we had to re-think dinner. This was great with roast chicken. The last time he made this, he used leek instead of onion. Feel free to vary the veg.
Provided by JustJanS
Categories Vegetable
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan over medium heat, Add the vegetables and toss well, then cover until cooked and tender but not mushy (about 8 minutes). Stir every couple of minutes.
- Add the cream and mustard and bring back to a simmer. Cook for a couple of minutes more, then remove from the heat, sprinkle over the parmesan, season to taste, stir then serve.
Nutrition Facts : Calories 360.5, Fat 29.3, SaturatedFat 14.7, Cholesterol 77.3, Sodium 310.8, Carbohydrate 18.9, Fiber 5, Sugar 9.2, Protein 8.8
BAKED ITALIAN VEGETABLE MéLANGE
Steps:
- Preheat the oven to 400°F. Lightly spray a 9-inch pie pan with cooking spray.
- In the pie pan, layer as follows: squash, bell pepper, onion, and tomatoes. Sprinkle in order with the red pepper flakes, salt, oregano, basil, and fennel seeds. Lightly spray with cooking spray.
- Bake for 25 minutes, or until the vegetables are tender when pierced with a fork. Remove from the oven.
- Sprinkle with the parsley and Parmesan. Let stand, covered, for 5 minutes so the flavors blend and the vegetables release their juices.
- Cook's Tip
- Don't skip the last step. It brings out the flavors while the vegetables "relax" and the juices are released, giving the dish more intensity.
- Nutrition information
- (Per serving)
- Calories: 38
- Total fat: 1.0g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 0.0g
- Monounsaturated: 0.0g
- Cholesterol: 2mg
- Sodium: 120mg
- Carbohydrates: 6g
- Fiber: 2g
- Sugars: 4g
- Protein: 2g
- Calcium: 59mg
- Potassium: 275mg
- Dietary Exchanges
- 1 vegetable
VEGETABLE MELANGE
Steps:
- Boil green beans and broccoli for about for 2 minutes. Melt butter in a pan then saute with vegetables. Season with salt and pepper or any other seasonings.
VEGETABLE MELANGE
Provided by Pierre Franey
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Scrape the carrots and leave them whole. Peel the turnip and the potato and cut them in half. Cut each half into 6 or 8 segments.
- Place the green beans, carrots and the onions in a saucepan. Add water to cover, and salt. Bring to a boil, then simmer for 5 minutes.
- Add turnip and potato. Cook 5 minutes, or until tender. Drain well.
- Heat the butter in a skillet. Add the shallots and cook briefly, then add the vegetables, salt and pepper and thyme. Cook for 1 minute while stirring and shaking the skillet.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 2 grams, Carbohydrate 36 grams, Fat 6 grams, Fiber 7 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 842 milligrams, Sugar 13 grams, TransFat 0 grams
MELANGE DE LEGUMES (MIXED VEGETABLES)
Steps:
- If the mushrooms are small, leave them whole. If they are large, cut them lengthwise in half. There should be about two and one-half cups.
- Cut the carrots into thin, quarter-inch rounds. There should be about one and one-quarter cups.
- Heat the butter in a saucepan and add the mushrooms, shaking the skillet and tossing them so that they cook evenly, about two minutes. Add the carrots, celery, water, salt and pepper and cover closely. Cook eight to 10 minutes.
- Add the cream and cook down over high heat about two minutes. Sprinkle with chopped parsley and serve hot.
Nutrition Facts : @context http, Calories 126, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 9 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 469 milligrams, Sugar 5 grams, TransFat 0 grams
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