Recipe: Warm Caramelized Vegetables (red potatoes, asparagus and caramelized onions)
Side Dishes - VegetablesWARM CARAMELIZED VEGETABLES
4 pounds small red potatoes, cut into 1-inch pieces
1 teaspoon salt
2 pounds asparagus, cut into 2-inch pieces
FOR THE ONION MIXTURE:
1/2 cup butter or margarine
2 large onions, chopped (2 cups)
1/2 cup balsamic vinegar
1/2 cup packed brown sugar
1/2 teaspoon salt
Freshly ground pepper (optional)
Heat 1 inch water to boiling in 4-quart Dutch oven. Add potatoes and 1 teaspoon salt. Heat to boiling; reduce heat to medium. Cover and cook about 12 minutes or until tender; drain and set aside.
Heat 1 inch water to boiling in 3-quart saucepan. Add asparagus. Heat to boiling; reduce heat to medium. Cover and cook 5 to 6 minutes or until crisp-tender; drain and set aside.
TO PREPARE THE ONION MIXTURE:
While vegetables are cooking, melt butter in 12-inch skillet over medium-high heat. Cook onions in butter about 10 minutes, stirring occasionally, until golden brown. Stir in vinegar, brown sugar and 1/2 teaspoon salt.
TO SERVE:
Pour onion mixture over potatoes and asparagus; stir until coated. Sprinkle with pepper, if desired.
Makes 12 servings
From: Recipelink.com
Source: Recipe booklet: Spring Celebrations, Betty Crocker #172, April 2001
4 pounds small red potatoes, cut into 1-inch pieces
1 teaspoon salt
2 pounds asparagus, cut into 2-inch pieces
FOR THE ONION MIXTURE:
1/2 cup butter or margarine
2 large onions, chopped (2 cups)
1/2 cup balsamic vinegar
1/2 cup packed brown sugar
1/2 teaspoon salt
Freshly ground pepper (optional)
Heat 1 inch water to boiling in 4-quart Dutch oven. Add potatoes and 1 teaspoon salt. Heat to boiling; reduce heat to medium. Cover and cook about 12 minutes or until tender; drain and set aside.
Heat 1 inch water to boiling in 3-quart saucepan. Add asparagus. Heat to boiling; reduce heat to medium. Cover and cook 5 to 6 minutes or until crisp-tender; drain and set aside.
TO PREPARE THE ONION MIXTURE:
While vegetables are cooking, melt butter in 12-inch skillet over medium-high heat. Cook onions in butter about 10 minutes, stirring occasionally, until golden brown. Stir in vinegar, brown sugar and 1/2 teaspoon salt.
TO SERVE:
Pour onion mixture over potatoes and asparagus; stir until coated. Sprinkle with pepper, if desired.
Makes 12 servings
From: Recipelink.com
Source: Recipe booklet: Spring Celebrations, Betty Crocker #172, April 2001
MsgID: 3149948
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Easter Recipes
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Easter Recipes
Board: Daily Recipe Swap at Recipelink.com
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1 | Recipe: Easter Recipes |
Betsy at Recipelink.com | |
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4 | Wow Leeza - 1998! |
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5 | How kind of you to remember, Betsy |
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6 | Thank You: You're very sweet Leeza (nt) |
Betsy at Recipelink.com | |
7 | Recipe: Warm Caramelized Vegetables (red potatoes, asparagus and caramelized onions) |
Betsy at Recipelink.com |
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