Curry butter and vegetables
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Zucchini | |
| 1 | Crookneck squash | |
| 1 | cup | Cauliflower florets |
| 1 | Carrot, optional | |
| ½ | cup | Snap peas, optional |
| 1 | tablespoon | Light margarine |
| ⅛ | teaspoon | Grated orange peel |
| Pepper | ||
| ⅛ | teaspoon | Curry powder, mild, yellow |
| ⅛ | teaspoon | Dijon mustard, optional |
| ¼ | teaspoon | Chicken bouillon, granules |
| Water | ||
Directions
CURRY BUTTER
Cut zucchini and crookneck into 1-inch slices. Separate the florets. Cut snap pea pods in half. And cut carrot into bite sized pieces. Blanch the vegetables. Heat oleo in a skillet. Sear vegetables 1 to 2 minutes. Add orange peel, pepper, curry, optional mustard, and low salt bouillon granules. Add water, 1 tablespoon at a time until you get a thin to medium sauce. Serve at once. Message to McRecipe: ⅔/97 from <phannema@...>
Recipe by: Pat Hanneman (1997)
Posted to MC-Recipe Digest V1 #470 by PATh <phannema@...> on Feb 03, 1997.
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