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Chef Joan' Reliable Recipes
Reggie's Freezer-Friendly Holiday Menus

Colorful Mixed Vegetables

Total cooking time: 1 hour after thawing overnight in refrigerator
3 CARROTS
2 CELERY STALKS
TURNIP, PEELED
2 CUPS BRUSSEL SPROUTS
12 SMALL WHOLE ONIONS
1 CUP CHICKEN (OR VEGETABLE) STOCK
1/4 CUP BUTTER
2 TBSP LEMON JUICE
1 TBSP SUGAR
1/2 TSP DRIED BASIL
1/2 TSP DRIED SAVORY
SALT AND PEPPER
  1. Cut carrots, celery and turnips to julienne strips.
  2. Trim outside leaves from sprouts; peel onions.
  3. Combine stock, butter, lemon juice, sugar, basil, savory, salt and pepper in saucepan. Bring to a boil and add vegetables.
  4. Simmer 3 minutes.
  5. Drain vegetables, reserving cooking liquid; cool.
  6. Arrange vegetables in greased 8 cup casserole. Pour cooled cooking liquid over. Cover and freeze.
  7. Day before serving, thaw in refrigerator overnight.
  8. Bake, covered, in 350 preheated oven 1 hour or until bubbly and heated through.
  9. Serves 8
by Reggie Robbins
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