Best Vegetable Melange Recipes

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PROSCIUTTO WRAPPED PORK TENDERLOIN WITH A GRANNY SMITH APPLE GASTRIQUE AND CRIMINI MUSHROOM POTATO PUREE AND ROOT VEGETABLE MELANGE AND APPLE FRISEE SALAD WITH CARROT OIL



Prosciutto Wrapped Pork Tenderloin with a Granny Smith Apple Gastrique and Crimini Mushroom Potato Puree and Root Vegetable Melange and Apple Frisee Salad with Carrot Oil image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 3 servings

Number Of Ingredients 39

3 pork tenderloins, cleaned
6 pieces thinly sliced prosciutto
2 tablespoons vegetable oil
Salt and pepper
1/2 cup sugar
1/3 cup cider vinegar
Apple trimmings
1/2 cup apple juice
3 sprigs fresh thyme
4 cups chicken stock
2 tablespoons butter
Salt and pepper
Crimini Mushroom Potato Puree, recipe follows
Root Vegetable Melange, recipe follows
Apple Frisee Salad, recipe follows
Carrot Oil, recipe follows
2 Yukon gold potatoes, peeled and cut into 1 inch pieces
1 cup sliced crimini mushrooms
1/4 cup butter, plus 1 tablespoon butter
2 cloves garlic, minced
Salt and pepper
1/2 cup heavy cream
2 leeks, white part only, diced and washed
2 tablespoons butter
1 large beet, peeled and diced
2 parsnips, peeled and diced
1 large turnip, peeled and diced
Salt and pepper
1 tablespoon chopped fresh sage leaves
1/2 tablespoon chopped fresh thyme leaves
1 Granny Smith apple, peeled and cut into 2 by 1/8-inch sticks
1 head frisee, cored and washed
1/2 red onion, julienned
2 tablespoons cider vinegar
1/4 cup vegetable oil
1/2 teaspoon sugar
1 carrot, peeled and cooked in salted water until tender
1/2 to 3/4 cup vegetable oil
Salt and pepper

Steps:

  • Slice the pork tenderloin into 12 (1-inch) pieces, and season with salt and pepper. Cut the prosciutto slices in 1/2, lengthwise, and wrap 1 slice around each piece of pork and secure with a toothpick. Heat 2 tablespoons of vegetable oil in a saute pan until hot. Add pork medallions and saute for 2 to3 minutes on each side until internal temperature registers 155 degrees F. Set aside.
  • Gastrique: Heat a large, heavy pan over medium-high heat. Add sugar to the pan and cook until the sugar browns. Carefully add cider vinegar (it will steam a great deal, watch your hand). Add apple trimmings, juice, fresh thyme and stock. Let the sauce simmer until it reduces to 1 cup; skim any foam that rises to the top, then season with salt and pepper. You may need to add 1 teaspoon more vinegar at the end to add a little sparkle for taste. Swirl in butter until incorporated.
  • Start potatoes in cold salted water, bring to a boil and turn the heat down to a low simmer. Allow the potatoes to cook until they are tender, drain well and puree.
  • Saute the mushrooms in 1 tablespoon of butter until soft, add garlic, then season with salt and pepper. Add heavy cream and 1/4 cup butter to the mushroom mixture and bring to a boil. Puree the mixture in a blender until smooth. Fold into the potato puree and season with salt and pepper.
  • Saute the leeks in butter, in a medium pan, until they are soft. Bring a pot of salted water to a boil. Add vegetables to the pot, 1 at a time, and cook until tender. Let them drain well and add all vegetables to the saute pan with the leeks, except the beets. Toss the vegetables in butter until heated through, and then season with salt and pepper and fresh herbs. Toss in beets just to heat.
  • Toss all ingredients together in a medium bowl and let it sit for approximately 15 minutes.
  • Combine all of the ingredients in a blender until smooth, then season with salt and pepper. Use as a garnish to decorate the plate.

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.

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

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

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

CREAMY VEGETABLE MéLANGE WITH PARMESAN



Creamy Vegetable Mélange with Parmesan image

This creamy vegetable mélange looks complex, but it's really just frozen mixed veggies and canned diced tomatoes dressed up with sour cream and Parm.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 8 servings, 1/2 cup each

Number Of Ingredients 6

2 Tbsp. KRAFT Zesty Italian Dressing
1 small onion, sliced
1 pkg. (16 oz.) frozen mixed vegetables (broccoli, carrots, cauliflower)
1 can (14.5 oz.) diced tomatoes, drained
1/2 cup sour cream
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • Heat dressing in medium saucepan on medium heat. Add onions; cook 5 min., stirring occasionally.
  • Add frozen vegetables and tomatoes; cover. Cook 5 min. or until heated through. Stir in sour cream; cook on low heat 1 min. (Do not boil.)
  • Serve topped with Parmesan.

Nutrition Facts : Calories 80, Fat 4.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

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.

SUMMER VEGETABLE MELANGE



Summer Vegetable Melange image

Make and share this Summer Vegetable Melange recipe from Food.com.

Provided by dianegrapegrower

Categories     Onions

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 medium zucchini
1 medium yellow squash
1 medium carrot
1/2 onion, sliced thin lengthwise
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 pinch red pepper flakes
1 teaspoon fresh parsley, chopped

Steps:

  • Shave squash and carrot into ribbons using a vegetable peeler or mandolin.
  • Heat oil in skillet, saute onion and carrot until almost tender. Add squashes and saute 1-2 minutes more. Remove from heat and toss with lemon juice, red pepper, and parsley.

Nutrition Facts : Calories 58.9, Fat 3.6, SaturatedFat 0.5, Sodium 21.1, Carbohydrate 6.5, Fiber 1.8, Sugar 3.1, Protein 1.5

SEA BASS WITH VEGETABLE MELANGE



Sea Bass with Vegetable Melange image

This fish fillet and vegetable mix recipe is perfect for a filling dinner that's baked ready in less than an hour!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 4

Number Of Ingredients 14

1 tablespoon butter or stick margarine
1 medium onion, chopped (1/2 cup)
2 medium carrots, cut into 2x1/4x1/4-inch strips (1 cup)
1 medium red bell pepper, cut into 1/4-inch strips
1 small zucchini, cut into 2x1/4x1/4-inch strips (1 cup)
1 teaspoon grated lemon peel
1/4 teaspoon salt
1/8 teaspoon dried tarragon leaves, if desired
1 pound sea bass, tilapia, snapper or other medium-firm fish fillets, 3/4 to 1 inch
thick
1 tablespoon butter or stick margarine, melted
2 tablespoons chopped fresh parsley
1 teaspoon grated lemon peel
1 tablespoon lemon juice

Steps:

  • Heat oven to 425°.
  • Melt 1 tablespoon butter in 10-inch nonstick skillet over medium-high heat. Cook onion and carrots in butter 2 minutes, stirring frequently. Stir in bell pepper. Cook 1 minute, stirring frequently. Stir in zucchini, 1 teaspoon lemon peel, the salt and tarragon. Cook 1 minute, stirring frequently; remove from heat.
  • Cut fish into 4 serving pieces (skin can be left on). If fish has skin, place fish skin side down in ungreased rectangular baking dish, 11x7x1 1/2 inches. Mix remaining ingredients; spread over fish. Spoon vegetable mixture around fish.
  • Bake uncovered 20 to 25 minutes or until fish flakes easily with fork. Remove skin from fish before serving if desired.

Nutrition Facts : Calories 200, Carbohydrate 9 g, Cholesterol 65 mg, Fiber 3 g, Protein 21 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 260 mg

LEMON-HERB ROASTED CHICKEN WITH VEGETABLE MELANGE



Lemon-Herb Roasted Chicken with Vegetable Melange image

Set the table with something special when you cook up our Lemon-Herb Roasted Chicken with Vegetable Melange recipe. Perfectly complemented by a mix of veggies, this lemon-herb roasted chicken could become a regular go-to. Plus, using bone-in chicken means it'll be perfectly juicy every time.

Provided by My Food and Family

Time 1h10m

Yield 7 servings

Number Of Ingredients 10

7 bone-in chicken breasts (4-1/4 lb.)
2 lemons, divided
3/4 cup KRAFT Olive Oil Vinaigrettes - Roasted Red Pepper, divided
3 Tbsp. chopped fresh dill, divided
1 lb. fresh asparagus spears, trimmed, cut into 2-inch lengths
2 sweet onions, cut lengthwise in half, then sliced crosswise
2 red peppers, cut into 1-inch pieces
2 WYLER'S Instant Bouillon Chicken Herbs & Spices Flavored Cubes
2 cups water
2-1/2 cups instant brown rice, uncooked

Steps:

  • Heat oven to 400°F.
  • Place chicken on foil-covered rimmed baking sheet sprayed with cooking spray.
  • Grate peel, then squeeze juice from 1 lemon. Mix lemon juice and 1 tsp. zest with 1/2 cup vinaigrette and 2 Tbsp. dill until blended; pour over chicken. Turn to evenly coat both sides of breasts with vinaigrette mixture. Reserve remaining lemon zest for later use. Cut remaining lemon into 8 slices; tuck under chicken breasts on baking sheet.
  • Toss vegetables with remaining vinaigrette; spread onto second foil-covered rimmed baking sheet sprayed with cooking spray.
  • Bake chicken and vegetables 50 to 55 min. or until chicken is done (165°F), and vegetables are tender and lightly browned. About 15 min. before chicken is done, bring bouillon cubes and water to boil in large saucepan; stir in rice. Cover, simmer on medium-low heat 5 min. Remove from heat. Let stand 5 min. or until rice is tender and all water is absorbed.
  • Add remaining dill and reserved lemon zest to rice; mix lightly. Serve with the chicken.

Nutrition Facts : Calories 530, Fat 25 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 140 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 49 g

SOUTHWEST VEGETABLE MELANGE



Southwest Vegetable Melange image

Provided by Marian Burros

Categories     side dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

1 tablespoon corn or canola oil
1 large onion, chopped
2 medium zucchini, quartered and finely sliced
1/2 to 1 whole finely minced jalapeno, seeds removed
3 cups frozen corn
2 medium-ripe tomatoes or 4 plum tomatoes or 8 to 10 cherry tomatoes, cut in small pieces
Salt to taste

Steps:

  • Heat oil in skillet and saute onion until it is tender. Add zucchini and jalapeno and cook about 5 minutes over medium heat.
  • Stir in corn and tomatoes and cook an additional 5 minutes, until corn is heated through and tomatoes are soft.
  • Season with salt and serve.

Nutrition Facts : @context http, Calories 154, UnsaturatedFat 4 grams, Carbohydrate 28 grams, Fat 5 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 584 milligrams, Sugar 7 grams, TransFat 0 grams

SEA BASS WITH VEGETABLE MELANGE



Sea Bass with Vegetable Melange image

Number Of Ingredients 0

Steps:

  • 1. Heat oven to 425°.2. Melt 1 tablespoon butter in 10-inch nonstick skillet over medium-high heat. Cook onion and carrots in butter 2 minutes, stirring frequently. Stir in bell pepper. Cook 1 minute, stirring frequently. Stir in zucchini, 1 teaspoon lemon peel, the salt and tarragon. Cook 1 minute, stirring frequently remove from heat.3. Cut fish into 4 serving pieces (skin can be left on). If fish has skin, place fish skin side down in ungreased rectangular baking dish, 11 x 7 x 1 1/2 inches. Mix remaining ingredients spread over fish. Spoon vegetable mixture around fish.4. Bake uncovered 20 to 25 minutes or until fish flakes easily with fork. Remove skin from fish before serving if desired.NUTRITION FACTS: 1 Serving: Calories 200 (Calories from Fat 90) Fat 10g (Saturated 5g) Cholesterol 65mg Sodium 260mg Carbohydrate 9g (Dietary Fiber 3g) Protein 21g % DAILY VALUE: Vitamin A 74% Vitamin C 58% Calcium 4% Iron 10% DIET EXCHANGES: 3 Lean Meat 2 VegetableFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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