Colorful Vegetable Medley

Name: Colorful Vegetable Medley
Ingredients: 1/2 lb. carrots, sliced; 1/2 lb. fresh asparagus, trimmed and cut into 1-inch pieces; 2 tbsp. butter or margarine; 2 tbsp. red wine or cider vinegar; 2 tbsp. Worcestershire sauce; 1/2 tsp. dried thyme; 1/2 tsp. ground ginger; 1 can (8-oz) sliced water chestnuts, drained; 1 tbsp. minced fresh parsley

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Colorful Vegetable Medley is an moderately easy dinner. Made with 1/2 lb. carrots, sliced, 1/2 lb. fresh asparagus, trimmed and cut into 1-inch pieces, 2 tbsp. butter or margarine, 2 tbsp. red wine or cider vinegar and 2 tbsp. worcestershire sauce, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.

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🔗 Recipe adapted from RecipeNLG-Full

#Dinner

📊 At a Glance

Difficulty Medium

🛒 Ingredients

1/2 lb. carrots, sliced

1/2 lb. fresh asparagus, trimmed and cut into 1-inch pieces

2 tbsp. butter or margarine

2 tbsp. red wine or cider vinegar

2 tbsp. Worcestershire sauce

1/2 tsp. dried thyme

1/2 tsp. ground ginger

1 can (8-oz) sliced water chestnuts, drained

1 tbsp. minced fresh parsley

👨‍🍳 Instructions

Place 1 inch of water in a saucepan; add carrots.

Bring to a boil.

Reduce heat; cover and simmer for 4 minutes.

Add asparagus; simmer 3 to 5 minutes longer or until vegetables are crisp-tender. Drain.

In a saucepan, melt butter over medium heat; stir in the vinegar, Worcestershire sauce, thyme and ginger.

Add carrots, asparagus, water chestnuts and parsley.

Cook and stir 1 to 2 minutes or until heated through.

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