Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Vegetable Melange Recipe




Source of Recipe


Source: Smucker's®


List of Ingredients




1 cup water

1 chicken bouillon cube

8 ounces fresh broccoli spears (1/2 medium bunch)

8 ounces fresh cauliflowerets (about 1-1/2 cups)

1/4 pound fresh mushrooms, quartered

1/4 cup plain yogurt

1/4 cup Smucker's Low Sugar Apricot Preserves

1/2 teaspoon lemon juice

1/4 teaspoon curry powder

1/8 teaspoon salt



Recipe



In a large saucepan, combine water and bouillon cube; heat until cube dissolves. Add broccoli, cauliflower, and mushrooms. Cover and cook until broccoli is tender-crisp, about five minutes. Drain.


In small saucepan, combine remaining ingredients. Cook and stir until sauce is heated to serving temperature. Pour over vegetables.


NOTE:
Try this sauce cold as a fruit dip; just stir together sauce ingredients and refrigerate. (It's especially delicious with banana slices).