Easy Country Vegetables Recipe
Looking for a Easy Country Vegetables? Here is a very good one. We made this Easy Country Vegetables last night and it was a hit! Do try it!
Summary
Main IngredientVegetable
Ingredients
| 1 bunch green onions, cut into 2-inch pieces | ||
| Carrots | 4 Large, thinly sliced (Salad oil) | |
| 2 medium-sized celery stalks, cut into 1/4 inch-thick slices | ||
| Salt | To Taste (Salad oil) | |
| 1 small bunch broccoli, cut into 2" by 1" pieces | ||
| 1 small head cauliflower, cut into flowerets | ||
| 1/2 pound green beans, cut into 2-inch pieces | ||
| Water | 1/2 Cup (16 tbs) (Salad oil) | |
| 3 medium-sized potatoes unpeeled and cut into bite-sized chunks | ||
| Butter/Margarine | 3 Tablespoon (Salad oil) | |
| Lemon juice | 2 Tablespoon (Salad oil) | |
| Prepared mustard | 1 Teaspoon (Salad oil) | |
| Oregano leaves | 1/2 Teaspoon (Salad oil) | |
| Pepper | 1/8 Teaspoon (Salad oil) | |
Directions
1. In 8-quart Dutch oven over medium-high heat, in 2 tablespoons hot salad oil, cook green onions, carrots, celery, and 1/4 teaspoon salt, stirring frequently, until vegetables are tender-crisp, about 10 minutes. With slotted spoon, remove green-onion mixture to large bowl.
2. In same Dutch oven in 1 more tablespoon hot salad oil, stir broccoli, cauliflower, and green beans to coat lightly with oil; add water and 1/2 teaspoon salt. Cover and cook 5 to 10 minutes, stirring occasionally, until vegetables are tender-crisp. With slotted spoon, remove broccoli mixture to bowl with onion mixture.
3. In same Dutch oven over medium heat, in 2 more tablespoons hot salad oil, add potatoes and 1/4 teaspoon salt; cover and cook, turning potatoes occasionally, until potatoes are browned on all sides and tender.
4. Return all vegetables to Dutch oven; add butter or margarine and remaining ingredients; heat through, gently tossing vegetables to coat with butter mixture.
2. In same Dutch oven in 1 more tablespoon hot salad oil, stir broccoli, cauliflower, and green beans to coat lightly with oil; add water and 1/2 teaspoon salt. Cover and cook 5 to 10 minutes, stirring occasionally, until vegetables are tender-crisp. With slotted spoon, remove broccoli mixture to bowl with onion mixture.
3. In same Dutch oven over medium heat, in 2 more tablespoons hot salad oil, add potatoes and 1/4 teaspoon salt; cover and cook, turning potatoes occasionally, until potatoes are browned on all sides and tender.
4. Return all vegetables to Dutch oven; add butter or margarine and remaining ingredients; heat through, gently tossing vegetables to coat with butter mixture.
Chef
