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A FESTIVE VEGETABLE MEDLEY

Tracee, over at Mrs. Ed’s Research and Recipes is hosting an SCD recipe list, where you can submit a favorite holiday recipe.  In Canada, we had our Thanksgiving in October, but this is a recipe that always is a crowd pleaser, one we have each Thanksgiving.  This is a lovely recipe my niece Tanya gave me years ago. I am not sure where this recipe originated, but my family loves it.  The original recipe is long lost, however, I remember the main components, as well, I changed some ingredients to suit my families tastes.  When we had this the other night, I was surprised, as one of our guests asked:  “did you make the Vegetable Medley?” I said yes, and he thanked the heavens!  He did not seem to be interested in anything else!

Normally this recipe would call for a seasoning spice blend such as Mrs. Dash, which I have used in the past and it is delicious.  Well I ran out of Mrs. Dash, and in looking at the ingredients on the back of the jar, I decided to make up my own version. So, this is actually a two part recipe, but if you have your own wonderful spice blend then you are one step ahead in this recipe.  This spice blend is very versatile.  It is yummy for Poultry, Pork, soups and stews, and also good as a dry rub.  You could always change up some of the seasonings, for others, and change up the amounts to create a different blend to suit your own tastes, but this is what I put together.

Note: The broth used in the Vegetable Medley is wonderful added to turkey or chicken drippings to make gravy! Also, you can change up  the vegetables, just use your favorites.

SPICE BLEND:

1 Rounded Tblsp. Garlic powder, Parsley, Basil

6 grinds of fresh Pepper

1/4 tsp. Lemon Pepper

1 tsp. Salt, Oregano, Thyme, Celery seed, ground Bay Leaf, Mustard Powder

2 rounded tsp. Italian Seasoning, Savory, Sage

3 tsp. ground Fennel

1/2 tsp. Corriander

Mix up all of the seasonings, and store in a glass jar.

VEGETABLE MEDLEY RECIPE: (this is enough to feed 6)

10-12  brussel sprouts, ends trimmed and outer yellow leaves removed, then sliced in half

2 carrots, chopped

1 parsnip, chopped, optional

1 celery stalk, chopped

two shallots, sliced vertically

about 2/3 of a cup chopped rutabaga

juice of 1 lemon

enough chicken stock to not quite cover the vegetables

1 tsp. sugar (or honey)

2-3 tsp. Spice Blend

2 Tblsp. butter

Put everything into a pot, bring to a boil, then cover and turn down to a light simmer, cooking until the vegetables are tender. And don’t forget, drain this seasoned stock into a 4 cup glass measuring cup to use for your Turkey pan drippings to make gravy. I promise you will love it!

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