Vegetables With Dipping Sauces

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Vegetables With Dipping Sauces

 

From Good Housekeeping

 

 

 

Ingredients

 

 

Maple-Mustard Sauce (see below)

Seasoned Vinegar Sauce (see below)

4 medium-size yellow straightneck squash (about 6

ounces each)

2 pounds asparagus

1 medium-size head cauliflower (about 2 pounds)

1 medium-size bunch broccoli (about 2 pounds)

2 - medium-size tomatoes

radicchio leaves for garnish

1 loaf whole-grain bread

 

 

Preparation - Estimated cooking time: 45 minutes -

1. Prepare Maple-Mustard Sauce and Seasoned Vinegar

Sauce (see below); set aside.

2. Cut each squash lengthwise into quarters. Hold base

of each asparagus stalk firmly and bend the stalk; end

will break off at spot where it becomes too tough to

eat. Discard ends; trim scales if stalks are gritty.

Separate cauliflower into large flowerets. Cut

broccoli into stalks. Cut each tomato into 8 wedges.

 

3. Fill steamer or 5-quart Dutch oven with 1 inch

water. Insert steamer basket and add cauliflower; over

high heat, heat water to boiling. Reduce heat to

medium-low; cover and steam cauliflower 5 minutes. Add

yellow squash and continue steaming 8 to 10 minutes

until vegetables are tender-crisp. Remove vegetables

to bowl; keep warm.

 

4. Place broccoli in steamer basket; steam 5 minutes.

Add asparagus and steam 5 to 8 minutes longer until

vegetables are tender-crisp.

 

5. To serve, arrange radicchio, vegetables, and tomato

wedges on platter. Serve with Maple-Mustard Sauce,

Seasoned Vinegar Sauce, and bread.

 

MAPLE-MUSTARD SAUCE:

 

In small bowl, with wire whisk or fork, beat 1/2 cup

Dijon mustard, 1/3 cup maple or maple-flavor syrup,

1/4 cup light soy sauce, and 1/2 teaspoon coarsely

ground black pepper until blended.

 

SEASONED VINEGAR SAUCE:

 

 

Nutritional Analysis

Number of Servings: 4

Per Serving

calories 300 cholesterol 0 mg

fat 4 g sodium 1960 mg

 

 

 

 

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