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Frugal Recipes | Side Dishes | Tennessee Veggie Medley SupremeCompiled by Vicki McClure Davidson
My family is wild about vegetables, which is not only healthful, but extremely thrifty when our favorites are in season.
I found this easy Southern recipe to serve a medley of vegetables in a unique, delicious way. While this recipe uses fresh broccoli, cauliflower, and red bell pepper, you can easily add fresh green beans, carrots, parsnips, or other vegetables — frozen, canned, or fresh — of your choice.
The sauce is cheap to make and bursting with zesty flavor because of the small amount of horseradish that is added, but the heat is toned down by the yogurt. Excellent for summer dinners as a side dish, or if you threw in handful of leftover diced chicken, pork, or other meat, it could suffice as a nutritious and filling main dish.
Tennessee Veggie Medley Supreme
- 8 oz. fresh broccoli florets
- 2 c. fresh cauliflower florets
- 1/2 c. chopped red bell pepper
- 1/2 c. plain low-fat yogurt
- 1 T. chopped fresh parsley
- 2 tsp. prepared horseradish
- 1 tsp. lemon juice
- 1/2 tsp. thyme
- 1/2 tsp. salt (or non-salt substitute)
- 1/8 tsp. white pepper
Place broccoli and cauliflower in a steamer basket over boiling water in a saucepan; reduce heat. Steam, covered, 5 minutes.
Add red pepper. Steam, covered, 3 minutes longer or until vegetables are tender-crisp.
Transfer vegetables to a serving bowl. Combine yogurt, parsley, horseradish, lemon juice, thyme, salt, and white pepper in a bowl and mix together well. Spoon over hot vegetables.
Recipe from: The Best of the Best from Tennessee Cookbook: Selected Recipes From Tennessee's Favorite Cookbooks, by Gwen McKee and Barbara Moseley, 2005.
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