Thursday, January 17, 2019

Rosie's Recipe -- Vegetable Potpourri


Sometimes I spend so much time worrying about the main course that I forget about the side dishes. This timeless, historic recipe is quick and easy, and would complement any meal.


GM




VEGETABLE POTPOURRI

   1 1/2 cups cut cabbage
   1 cup sliced carrots
   1/2 cup chopped onions
   1/2 cup chopped celery
   1/4 teaspoon salt
   1/2 cup boiling water

Combine and cook until tender. (20 minutes.) Makes 4 servings.
Modern adaptation: Omit salt and use chicken stock instead of water.


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