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  • Veggie Mix

    1 vote
    Prep time:
    Cook time:
    Servings: 6
    by Mary Potter
    5 recipes
    >
    A great side dish with any entree. The Dijon adds a bit of excitement.

    Ingredients

    • 2 – 3 Tbsp. Butter
    • ½ Onion, chopped
    • 1 – 2 Broccoli Crowns, broken into florets (stems can be added to soups or vegetable stews)
    • 2 Yellow Squash, cut on the bias to like density per piece as the broccoli
    • ½ lb. Asparagus, tips and tender stems cut into 2” pieces
    • ½ c. Chicken Broth (low sodium)
    • Salt & Pepper to taste
    • 2 Tbsp. Dijon Mustard
    • ⅓ c. Parmesan Cheese

    Directions

    1. In large pan that has a lid melt 2 Tbsp butter over medium heat
    2. Add the chopped onion and cook until near tender, about 5 minutes
    3. Add the broccoli florets and increase the heat a bit to medium high, about 5 minutes
    4. When the broccoli has begun to get tender, add the yellow squash and continue cooking, about 5 minutes
    5. Add another Tbsp of butter if things appear dry
    6. When the squash has begun to get tender, add the asparagus
    7. Salt and pepper to your taste preference
    8. Add the chicken broth and cover the pan. Continue cooking about 5-10 minutes to desired tenderness.
    9. Mix in the Dijon mustard. If everything seems too liquidy leave the lid off and let the mix cook a little longer to steam off some broth.
    10. Serve with parmesan cheese sprinkled on top

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