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Gallery Mixed Vegetables Recipe Summary Servings: 12
Ingredients Ingredient Checklist 2 pounds small or baby beets (about 12), stems trimmed to 1 inch long Coarse salt 3 pounds small Yukon gold potatoes (about 24), peeled 1 1/2 pounds baby carrots, peeled 2 pounds fennel bulbs (about 3 bulbs), trimmed, cut into sixths
Gallery Mixed Vegetables
Recipe Summary Servings: 12
Gallery
Mixed Vegetables
Mixed Vegetables
Mixed Vegetables
Recipe Summary Servings: 12
Recipe Summary
Servings: 12
Servings: 12
12
Ingredients
Ingredients
- 2 pounds small or baby beets (about 12), stems trimmed to 1 inch long Coarse salt 3 pounds small Yukon gold potatoes (about 24), peeled 1 1/2 pounds baby carrots, peeled 2 pounds fennel bulbs (about 3 bulbs), trimmed, cut into sixths
Directions
Fill two large pots with water. To one pot add beets and salt; to the other pot add potatoes, carrots, fennel, and salt, and bring both pots to a boil. Reduce to medium heat, and cook until vegetables are just tender, 20 to 25 minutes for the beets, and about 10 minutes for the potatoes, carrots, and fennel. Drain beets separately; when cool enough to handle, peel. Cover vegetables; keep warm.
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All Reviews for Mixed Vegetables
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Mixed Vegetables
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
