Mixed Vegetables

This mixture of vegetables can be found in a can, but it tastes so much better when made fresh.

Ingredients:

• 3 cups sliced green beans, 1 to 2-inch in length
• 2 cup sliced carrots, 1/2-inch in length
• 3/4 cup corn kernels, from 1 medium ear of fresh corn*
• 1 cup gluten-free, low sodium vegetable broth
• 1 tablespoon extra virgin olive oil
• 2 shallots, sliced thin

Directions:

1. Bring a large pot of water to a boil. Meanwhile, fill a large bowl with cold water and ice cubes. Place the green beans, carrots and corn kernels in the boiling water for 1-2 minutes to parboil, then put them into the bowl of ice water to stop the cooking process. Wait 2 minutes then drain and remove ice.
2. Pour in the vegetable broth. Let sit for 15 minutes.
3. Heat the oil in a large sauce pan. Add the shallots and cook on medium-high heat, stirring frequently for 2 minutes or until shallots become translucent. Add the vegetables with the broth. Bring to a simmer and cook partly covered for 2 minutes, or until vegetables are hot and reach a desired tenderness. Don’t overcook. Drain and serve immediately.

Alternatives:

1. Parboiling before adding the vegetable broth helps to keep vegetables tender-crisp, but if you want to make this recipe faster skip to step 3, then after adding the vegetables cook partly covered for 4 to 5 minutes or until tender.
2. Using vegetable broth adds more flavor, but if you want to use just water skip to step 3, use water in place of vegetable broth, and cook partly covered for 4 to 5 minutes or until tender.

Yield:
Makes 6 to 8 servings.

*If you’re short on time, fresh corn can be replaced with canned corn, and needn’t be parboiled before adding it to the broth.Save

P R I N T