Recipe - Honey Drizzled Vegetables

2 One fourth cup Acorn squash; pared, seeded
and cut into chunks
1 Turnip; pared and cut into
chunks
1 cup Julienned carrots
1 small Onion; halved & quartered
One fourth cup Honey
2 Tbsp; margarine, melted
1 teaspoon Grated orange peel
One fourth teaspoon Ground nutmeg

Source: A friend, Judy Friedman

Steam squash, turnip, carrot and onion over water in covered pot about 5
minutes. Drain. Combine honey margarine, orange peel and nutmeg. Drizzle
over vegetables and toss.

I forgot to mention to cook the vegetables until just tender, in case 5
minutes is not long enough.

Posted to JEWISHFOOD digest by Bella Parnes bparnes@aabgu.org on Aug 27,
1998, converted by MM_Buster v2.0l.