Citrus-Apricot Vegetable Glaze Recipe

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Citrus-Apricot Vegetable Glaze Recipe
Citrus-Apricot Vegetable Glaze Recipe photo by Taste of Home
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Citrus-Apricot Vegetable Glaze Recipe

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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!
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20

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

Nutritional Facts

1 tablespoon: 70 calories, 4g fat (3g saturated fat), 11mg cholesterol, 122mg sodium, 9g carbohydrate (8g sugars, 0 fiber), 0 protein.

  • 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
  1. In a small bowl, combine the preserves, butter, orange peel, lemon juice, salt and nutmeg. Yield: about 1/2 cup.
  2. 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.
  3. 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.
  4. 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.
Originally published as Citrus-Apricot Vegetable Glaze in Simple & Delicious May/June 2007, p53

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