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Autumn Vegetables with Balsamic Sauce Recipe

Ingredients

How to make it

  • Peel the carrots and cut them diagonally into 1" pieces.
  • Peel the turnips only if tough and cut them into quarters.
  • Scrub the potatoes and quarter them.
  • Cut the brussels sprouts in half.
  • Arrange the vegetables in a collapsible metal steamer.
  • Place the steamer in a large saucepan and add water to a depth of 1".
  • Bring the water to boil, cover the pan and steam the vegetables for 10 minutes, or until tender.
  • In a small bowl, whisk together the vinegar and mustard until smooth. Gradually whisk in the oil. Stir in the salt, pepper and shallots or onions.
  • Arrange the radicchio on individual plates. Top with the hot vegetables and spoon the dressing over the vegetables.

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  • howiej 14 years ago
    per serving: 254 calories, 7.5 g total fat, 0.8 g. saturated fat, 0 mg. cholesterol, 103 mg. sodium, 10 g. protein, 44.9 g. carbohydrates, 6.8 g. dietary fiber
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howiej Stockton, CA

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