New Taste Journal
Whole Grain · Whole Food · Big Flavors
1 Yellow Squash
1 Red Potato, large
1 Red or Green Pepper
1/2 Head Cabbage
1.5 Cups Chicken or Vegetable Stock
Scrub and rinse vegetables clean.
Cut each vegetable into large chunky pieces.
Place vegetables into a large pan.
Start with zucchini, carrot, yellow squash and potato.
Add red pepper, cabbage and turnip.
Add stock to the pan.
Place pan onto high heat and bring stock to a boil.
Cover the pan and steam vegetables for 12 minutes.
Remove pan from the stove.
Place vegetables onto a serving platter.
Drizzle any liquid from the pan over vegetables and serve.
This is a great vegetable to serve with any meal and also goes great over a variety of whole grains like
this couscous dish.
©2008-2016 David Schy. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.