Cranberry-pistachio braised vegetables
Prep Time
Price Per Serving
Cooking Mode
60 mL (¼ cup) cup white cranberry juice
500 mL (2 cups) cup white asparagus, trimmed and cut in chunks
500 mL (2 cups) cup baby zucchini, sliced in half
500 mL (2 cups) cup baby sweet peppers, sliced in half
2 garlic cloves
15 mL (1 tbsp.) tbsp. Compliments olive oil
30 mL (2 tbsp.) tbsp. honey
To taste salt and pepper
45 mL (3 tbsp.) tbsp. finely chopped dried cranberries
45 mL (3 tbsp.) tbsp. finely chopped pistachios
60 mL (¼ cup) cup white cranberry juice
500 mL (2 cups) cup white asparagus, trimmed and cut in chunks
500 mL (2 cups) cup baby zucchini, sliced in half
500 mL (2 cups) cup baby sweet peppers, sliced in half
2 garlic cloves
15 mL (1 tbsp.) tbsp. Compliments olive oil
30 mL (2 tbsp.) tbsp. honey
To taste salt and pepper
45 mL (3 tbsp.) tbsp. finely chopped dried cranberries
45 mL (3 tbsp.) tbsp. finely chopped pistachios
Directions
1In a casserole pan, heat oil over medium-high heat; add garlic and sauté for 1 minute, or until barely golden.
2Add vegetables and cook for 2 minutes, stirring. Add cranberry juice, honey, and salt and pepper to taste. Reduce heat to medium-low; cover pan and cook vegetables for 30 minutes, or until tender and somewhat wilted.
3Garnish with chopped cranberries and pistachios. Serve vegetables as a side dish for honey-garlic seasoned chicken tournedos, available at the Ready-to-Cook counter.
4: An endless variety of vegetables can be used! Replace the cranberry juice by chicken stock and the cranberries and pistachios by a mix of dried apricots and pecans.
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Personal Note
Personal Note