Servings: 4-5

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Steamed Garden Vegetable Medley


2 cups broccoli florets
1 cup Frieda’s Baby Carrots or regular carrots
One pound package Chop Suey Vegetables
½ cup Frieda’s  Fresh Waterchestnuts, peeled and sliced, or canned sliced waterchestnuts, drained
2 tablespoons butter or margarine
1 tablespoon fresh lemon juice
1 teaspoon shredded lemon peel
½ teaspoon Vegetable Blend Herbs
½ teaspoon fresh ground black pepper in a Dutch oven


Steam broccoli and carrot pieces for 4 minutes; add chop suey vegetables and sliced waterchestnuts; cook 2 minutes more. Using potholder, remove steamer rack from pan; discard cooking liquid. In same pan melt the butter or margarine; add lemon juice, lemon peel, herbs, and ground black pepper. Add vegetables back to pan; toss well to coat with sauce. Serve at once.