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RECIPE: Orange-glazed Vegetables

Posted by gardenlad (My Page) on
Tue, Jan 23, 07 at 9:40

Another from the bulging to-try files. This one just misses, so be sure and read my notes.

Orange Glazed Vegetables

4 medium carrots
3 stalks broccoli (reserve florets
1 cut sugar snap peas
2 cups cauliflower florets
1/2 cup fresh orange juice
2 tbls fresh lemon juice
4 tbls maple syrup
1/2 tbls freshly grated ginger root
Salt and pepper to taste
2 tsp EVOO
1 tbls toasted sesame seeds (optional)

Cut carrots and broccoli stalks lengthwise. Then roll-cut them. Steam the roll-cut veggies, broccoli florets, sugar snap peas and cauliflower florets for 5-8 minutes, or until crisp-tender.

In a large nonstick skillet or wok, cook orange and lemon juices, maple syrup and ginger over medium-high heat until very thick and syrupy. Add vegetables, season with salt and pepper, and toss to mix. Transfer begetables to a serving platter. Drizzle with oil and sprinkle with sesame seeds. Serve hot or at room temperature. Makes 8 servings.

My notes: I always peel broccoli stalks before using, and did so for this dish.

In a wok the liquid boiled and boiled and never got syrupy. So I added a slurry of 1 tsp arrowroot dissovled in 1 tsp orange juice to thicken it up. Then tossed the veggies in the resulting sauce.

Once I got the sauce to work, this made a great side-dish.

Follow-Up Postings:

RE: RECIPE: Orange-glazed Vegetables

This sounds like something I'd like a lot, GL. I think I'd also like the "sauce" on root veggies like parsnips/sweet potatoes/onions or maybe some butternut squash.


RE: RECIPE: Orange-glazed Vegetables

I'm not so sure about onions, Annie. But on the others, for sure. And don't forget those rutabagas; it would work great with them, I believe.

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