Ingredients
- 2 cups thinly sliced carrots
- 2 cups thinly sliced zucchini
- 6 tbsp butter or margarine
- 1/2 tsp salt
- 1/8 tsp freshly ground pepper
- 2 large onions, cut in wedges
- 16 oz fresh mushrooms, halved
- 2 tbsp lemon juice
- 1/2 tsp dried marjoram, crushed
Preparation
Step 1
Rather than boil the flavor and nutrients OUT of your vegetables, steam them. Place the thinly sliced carrots and onion wedges in a steamer basket. The steamer basket will prevent the vegetables from coming in contact with the liquid. Place the basket of vegetables over but not touching boiling water in a saucepan. Cover the saucepan and steam the vegetables for 8 minutes. Since carrots and onions need the longest cooking time, they are started first. Add the sliced zucchini to the partially cooked carrots and onions in the steamer basket. Replace the cover and steam 8 to 10 minutes more or until tender. To test vegetables for tenderness, insert a fork in several of the slices. Vegetables should be slightly crisp. While vegetables are steaming, in a large skillet, cook mushrooms in butter or margarine about 5 minutes or just until tender, stirring occasionally. Add the lemon juice, salt, marjoram and pepper. When both the steamed vegetables and mushrooms are tender, add the steamed vegetables to the mushrooms in the skillet and stir gently to mix. Turn mixture into a serving bowl and spoon juices from the skillet over the vegetables.