Citrus-Apricot Vegetable Glaze

Name: Citrus-Apricot Vegetable Glaze
Prep time: 20 min
Total time: 20 min
Yield: 8 servings.
Ingredients: 1/3 cup apricot preserves; 3 tablespoons butter, melted; 1/2 teaspoon grated orange zest; 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

For a delightful finishing touch, Dot Christiansen of Bettendorf, Iowa drizzles this refreshing citrusy glaze over carrot and zucchini strips. It’s also a tasty way to jazz up fresh sugar snap peas. Double the glaze ingredients if you decide to serve all three veggies!

Ingredients

1/3 cup apricot preserves
3 tablespoons butter, melted
1/2 teaspoon grated orange zest
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 zest, 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.