Best Melange Of Winter Vegetables Recipes

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RUSS'S VEGETABLE MELANGE



Russ's Vegetable Melange image

My husband Russ has been making this lately when we have odd veg in the fridge. I think he's almost got it right as his one was great. We actually planned to make coleslaw, but the weather turned cold and we had to re-think dinner. This was great with roast chicken. The last time he made this, he used leek instead of onion. Feel free to vary the veg.

Provided by JustJanS

Categories     Vegetable

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 11

1 tablespoon oil
1 onion, thinly sliced
1 carrot, cut into thin coins
1/4 small cabbage, shredded finely
2 stalks celery, sliced thinly
1/2 red bell pepper, cut into thin strips
1/2 cup cream
1 teaspoon Dijon mustard
fresh ground black pepper
salt
1/4 cup parmesan cheese

Steps:

  • Heat the oil in a large pan over medium heat, Add the vegetables and toss well, then cover until cooked and tender but not mushy (about 8 minutes). Stir every couple of minutes.
  • Add the cream and mustard and bring back to a simmer. Cook for a couple of minutes more, then remove from the heat, sprinkle over the parmesan, season to taste, stir then serve.

Nutrition Facts : Calories 360.5, Fat 29.3, SaturatedFat 14.7, Cholesterol 77.3, Sodium 310.8, Carbohydrate 18.9, Fiber 5, Sugar 9.2, Protein 8.8

ROASTED WINTER VEGETABLE MEDLEY



Roasted Winter Vegetable Medley image

This is a sweet mixture of comforting winter vegetables that you can serve on its own as a side dish, or use as the component of a polenta, big bowl, frittata or omelet, or pasta. I roast the squash in one pan and the other vegetables together in another. If you have a small oven, roast the squash first, then the other vegetables. Or you can use two shelves and switch the trays top to bottom halfway through the roasting.

Provided by Martha Rose Shulman

Categories     dinner, lunch, quick, side dish

Time 30m

Yield Serves 6

Number Of Ingredients 8

1 medium butternut squash (about 1 1/2 pounds), peeled, seeds and membranes scraped away, and cut into 3/4 to 1-inch dice
2 large carrots, peeled and cut into 3/4-inch pieces (quarter at the fat ends, cut in half at the thin ends, then cut in thick slices)
1 large parsnip, quartered, cored, and cut in 3/4-inch pieces
1 medium-size fennel bulb, quartered, cored and cut in 3/4 inch pieces
1 medium or large red onion, cut in large dice
3 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
Optional: Chopped fresh rosemary, thyme or sage, about 2 teaspoons

Steps:

  • Preheat oven to 425 degrees. Line 2 baking sheets or roasting pans with parchment or foil. Place squash on one and remaining vegetables on the other, and toss each batch with 1 tablespoon olive oil and salt and pepper to taste. If desired, add fresh herbs such as rosemary, thyme or sage, and toss together. Spread vegetables in an even layer.
  • Place in the oven, on the same shelf if both pans will fit, or on the middle and lower shelves, and roast for 20 minutes, stirring halfway through. Switch pans top to bottom halfway through if on separate shelves Turn heat down to 400 degrees and continue to roast for another 10 to 20 minutes (the squash may be ready sooner than the root vegetables), stirring halfway through, until tender and caramelized.
  • Remove from oven, combine squash and other vegetables and stir together.

Nutrition Facts : @context http, Calories 155, UnsaturatedFat 6 grams, Carbohydrate 24 grams, Fat 7 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 545 milligrams, Sugar 7 grams

VEGETABLE MELANGE



Vegetable Melange image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

12 baby carrots
1 white turnip (about 1/4 pound)
1 large Washington or Idaho potato
1/4 pound green beans, trimmed and cut into 2-inch lengths
12 small white onions, peeled
2 tablespoons butter
1 tablespoon chopped shallots
Salt and freshly ground pepper to taste
2 sprigs fresh thyme or 1/2 teaspoon dried

Steps:

  • Scrape the carrots and leave them whole. Peel the turnip and the potato and cut them in half. Cut each half into 6 or 8 segments.
  • Place the green beans, carrots and the onions in a saucepan. Add water to cover, and salt. Bring to a boil, then simmer for 5 minutes.
  • Add turnip and potato. Cook 5 minutes, or until tender. Drain well.
  • Heat the butter in a skillet. Add the shallots and cook briefly, then add the vegetables, salt and pepper and thyme. Cook for 1 minute while stirring and shaking the skillet.

Nutrition Facts : @context http, Calories 208, UnsaturatedFat 2 grams, Carbohydrate 36 grams, Fat 6 grams, Fiber 7 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 842 milligrams, Sugar 13 grams, TransFat 0 grams

BAKED ITALIAN VEGETABLE MéLANGE



Baked Italian Vegetable Mélange image

Categories     Vegetable     Bake     Summer

Yield Serves 4; 1/2 cup per serving

Number Of Ingredients 12

Cooking spray
6 ounces yellow summer squash, sliced
1/2 medium green bell pepper, thinly sliced
1/2 large onion, thinly sliced
2 medium Italian plum (Roma) tomatoes, cut crosswise into thin slices
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon salt
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon dried basil, crumbled
1/8 teaspoon dried fennel seeds
2 tablespoons snipped fresh parsley
2 tablespoons shredded or grated Parmesan cheese

Steps:

  • Preheat the oven to 400°F. Lightly spray a 9-inch pie pan with cooking spray.
  • In the pie pan, layer as follows: squash, bell pepper, onion, and tomatoes. Sprinkle in order with the red pepper flakes, salt, oregano, basil, and fennel seeds. Lightly spray with cooking spray.
  • Bake for 25 minutes, or until the vegetables are tender when pierced with a fork. Remove from the oven.
  • Sprinkle with the parsley and Parmesan. Let stand, covered, for 5 minutes so the flavors blend and the vegetables release their juices.
  • Cook's Tip
  • Don't skip the last step. It brings out the flavors while the vegetables "relax" and the juices are released, giving the dish more intensity.
  • Nutrition information
  • (Per serving)
  • Calories: 38
  • Total fat: 1.0g
  • Saturated: 0.5g
  • Trans: 0.0g
  • Polyunsaturated: 0.0g
  • Monounsaturated: 0.0g
  • Cholesterol: 2mg
  • Sodium: 120mg
  • Carbohydrates: 6g
  • Fiber: 2g
  • Sugars: 4g
  • Protein: 2g
  • Calcium: 59mg
  • Potassium: 275mg
  • Dietary Exchanges
  • 1 vegetable

ROASTED WINTER VEGETABLES



Roasted Winter Vegetables image

Provided by Ina Garten

Categories     side-dish

Time 55m

Yield 8 servings

Number Of Ingredients 8

1 pound carrots, peeled
1 pound parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash, peeled and seeded (about 2 pounds)
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped flat-leaf parsley

Steps:

  • Preheat the oven to 425 degrees F.
  • Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
  • Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
  • Sprinkle with parsley, season to taste, and serve hot.

MELANGE OF WINTER VEGETABLES



Melange of Winter Vegetables image

Provided by Pierre Franey

Categories     dinner, easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

2 sweet red peppers, about 1 1/4 pounds
1 zucchini, about 1 1/4 pounds
2 tablespoons butter
1 tablespoon olive oil
1/4 teaspoon ground cumin
Salt to taste, if desired
Freshly ground pepper to taste
1 whole clove garlic, unpeeled and crushed

Steps:

  • Cut the peppers in half; discard the cores and veins. Cut the peppers into quarters, and cut the quarters into thin strips. There should be about 4 cups. Set aside.
  • Trim off the ends of the zucchini. Cut the zucchini crosswise into thirds, and then cut each third into very thin strips. There should be about 4 cups. Set aside.
  • Heat the butter and oil in a large, nonstick frying pan and add the peppers and zucchini. Sprinkle with cumin, salt and pepper. Add the garlic and cook about 2 minutes, or until vegetables are crisp-tender. Spoon onto a warm serving dish and serve immediately.

Nutrition Facts : @context http, Calories 143, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 10 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 688 milligrams, Sugar 8 grams, TransFat 0 grams

VEGETABLE MELANGE



Vegetable Melange image

Provided by Food Network

Categories     side-dish

Yield 4 servings

Number Of Ingredients 4

1 pound frozen French green beans
1 pound frozen broccoli
Salt and pepper
2 tablespoons sweet butter

Steps:

  • Boil green beans and broccoli for about for 2 minutes. Melt butter in a pan then saute with vegetables. Season with salt and pepper or any other seasonings.

VEGETABLE MELANGE AU GRATIN WITH CHEESE WHITE SAUCE



Vegetable Melange Au Gratin With Cheese White Sauce image

The sauce makes this recipe Outta This World! Very elegant and not very time consuming. This really is a wonderfully delicious dish. I think I will make it tonight! (It's easier to make than it looks, and you can serve with regular White Sauce, omitting the cheddar cheese.)

Provided by SmHerndon

Categories     Spinach

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 1/2 cups sliced carrots (5 medium)
1/2 cup sliced onion (1 medium)
1 (10 ounce) package frozen leaf spinach, cooked & well drained
1/2 cup buttered soft breadcrumbs
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup milk
1 cup shredded sharp cheddar cheese
1 dash white pepper

Steps:

  • Start spinach cooking in microwave.
  • In saucepan combine onions and carrots, cooking covered in small amount of boiling salted water until almost tender- 10 to 15 min; drain.
  • While this is cooking you should make the white sauce, see below.
  • When vegetables and sauce are done, alternate layers of hot, well-drained vegetables and sauce in 1-quart casserole; sprinkle with crumbs.
  • Bake at 350* for about 20 minutes.
  • Cheese Sauce with Medium White Sauce: Melt butter in sauce pan over low heat, blend in flour, salt and dash white pepper (black is fine).
  • Add milk all at once, cooking quickly, stirring constantly until mixture bubbles and thickens, and add 1 cup shredded sharp Cheddar cheese.

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