Citrus-Apricot Vegetable Glaze Recipe

Ingredients

• 1/3 cup apricot preserves
• 3 tablespoons butter, melted
• 1/2 teaspoon grated orange peel
• 1/2 teaspoon lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• FOR CARROTS AND ZUCCHINI:
• 1 pound medium carrots
• 4 medium zucchini
• FOR PEAS:
• 2 pounds fresh sugar snap peas

Directions

• In a small bowl, combine the preserves, butter, orange peel, lemon juice, salt and nutmeg. Yield: about 1/2 cup.
• For carrots and zucchini: Trim ends from vegetables. With a vegetable peeler, cut very thin slices down the length of each carrot and zucchini, making long ribbons.
• Place carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 2 minutes. Add zucchini; cover and steam 2-3 minutes longer or until vegetables are tender. Transfer to a serving dish. Drizzle with glaze; toss to coat. Serve with a slotted spoon. Yield: 8 servings.
• For peas: Place peas in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-5 minutes or until tender. Transfer to a serving dish. Drizzle with glaze; toss to coat. Serve with a slotted spoon. Yield: 8 servings.

Citrus-Apricot Vegetable Glaze published in Simple & Delicious May/June 2007, p53