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Mixed Vegetables (Our Recipe

Mixed Vegetables (Our Recipe recipe image
This comforting mixed vegetable dish transforms simple garden staples into a flavorful side dish with a rich, savory-sweet glaze. Crisp-tender carrots, celery, onions, and green peppers are simmered in a beef broth base until they release their natural sweetness. The addition of brown sugar creates a subtle caramelized note, while cornstarch thickens the cooking liquid into a glossy sauce that clings to every bite. It&# 226;ÂÂs an international-style preparation that feels both rustic and refined, making it an ideal companion to roasted meats or hearty stews. Simple to prepare with pantry staples, this recipe delivers a satisfying crunch and deep umami flavor in every spoonful.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 182.5
Dietary: Gluten-free
Description
This comforting mixed vegetable dish transforms simple garden staples into a flavorful side dish with a rich, savory-sweet glaze. Crisp-tender carrots, celery, onions, and green peppers are simmered in a beef broth base until they release their natural sweetness. The addition of brown sugar creates a subtle caramelized note, while cornstarch thickens the cooking liquid into a glossy sauce that clings to every bite. It&# 226;€™s an international-style preparation that feels both rustic and refined, making it an ideal companion to roasted meats or hearty stews. Simple to prepare with pantry staples, this recipe delivers a satisfying crunch and deep umami flavor in every spoonful.
Ingredients
  • 1 ea LARGE YELLOW ONION
  • 1 ea GREEN PEPPER
  • 2 cup CARROTS, CUTUP *
  • 4 ea STALKS OF CELERY
  • 1 cup WATER
  • 2 tablespoon BEEF SOUP STARTER
  • 4 tablespoon BROWN SUGAR
  • 2 tablespoon CORNSTARCH
Directions
  1. 1
    Peel and dice the yellow onion into bite-sized pieces.
  2. 2
    Remove seeds and core from the green pepper, then cut into bite-sized pieces.
  3. 3
    Peel carrots and cut into bite-sized chunks if not already prepared.
  4. 4
    Trim ends off celery stalks and cut into bite-sized pieces.
  5. 5
    In a deep skillet or saucepan, combine the water and beef soup starter.
  6. 6
    Bring the liquid to a boil over medium-high heat.
  7. 7
    Add the prepared vegetables to the boiling liquid.
  8. 8
    Reduce heat to low, cover, and simmer until vegetables are tender-crisp, about 10-15 minutes.
  9. 9
    Stir in the brown sugar until fully dissolved.
  10. 10
    In a small bowl, whisk together the cornstarch and 1/4 cup of cold water until smooth.
  11. 11
    Slowly pour the cornstarch mixture into the skillet while stirring constantly.
  12. 12
    Continue to cook and stir for 1-2 minutes until the sauce thickens and becomes glossy.
  13. 13
    Serve immediately while hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 182.5kcal
% Daily Value *
Total Fat 1.7g3%
Saturated Fat 0.4g2%
Cholesterol 5.8mg2%
Sodium 136.2mg6%
Total Carbohydrate 40.0g14%
Dietary Fiber 5.9g24%
Sugars 23.3g
Protein 4.3g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This dish pairs excellently with roasted beef, chicken, or pork.

For a vegetarian version, substitute the beef soup starter with vegetable bouillon or broth.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water if the sauce becomes too thick.

You can add other vegetables like peas or green beans during the last 5 minutes of simmering for extra color and nutrition.

Keywords: vegetables, glazed, side dish, carrots, celery, onion, pepper, beef broth, brown sugar, simmered, cornstarch, easy dinner, family style, healthy, quick meal
Read it online: https://www.chefs-mate.com/recipe/mixed-vegetables-our-recipe/