Warm Caramelized Vegetables 4 pounds small red potatoes, cut into 1-inch pieces 1 teaspoon salt 2 pounds asparagus, cut into 2-inch pieces FOR THE ONION MIXTURE: 1/2 cup butter or margarine 2 large onions, chopped (2 cups) 1/2 cup balsamic vinegar 1/2 cup packed brown sugar 1/2 teaspoon salt Freshly ground pepper (optional)
Heat 1 inch water to boiling in 4-quart Dutch oven. Add potatoes and 1 teaspoon salt. Heat to boiling; reduce heat to medium. Cover and cook about 12 minutes or until tender; drain and set aside. Heat 1 inch water to boiling in 3-quart saucepan. Add asparagus. Heat to boiling; reduce heat to medium. Cover and cook 5 to 6 minutes or until crisp-tender; drain and set aside. TO PREPARE THE ONION MIXTURE: While vegetables are cooking, melt butter in 12-inch skillet over medium-high heat. Cook onions in butter about 10 minutes, stirring occasionally, until golden brown. Stir in vinegar, brown sugar and 1/2 teaspoon salt. TO SERVE: Pour onion mixture over potatoes and asparagus; stir until coated. Sprinkle with pepper, if desired. Makes 12 servings From: Recipelink.com Source: Recipe booklet: Spring Celebrations, Betty Crocker #172, April 2001 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
