Vegetables with Turmeric and Raisins
Here's a dish that looks good and uses turmeric, a spice touted for its anti-oxidant and anti-inflammatory qualities. It can be varied by changing the vegetables according to your whim. This recipe also offers the option of leaving the vegetables slightly firm or cooked through. You may not live forever, but you'll have an abundance of tasty side dishes to make dinners different.
Here are more ideas for unique Side Dishes you'll love.
Ingredients
Butter
Onion, leeks or shallots
1-2 cloves of garlic, minced
1 tablespoon finely chopped fresh ginger or 1 teaspoon (or more) dried ginger
1-2 teaspoons turmeric
1/2 cup raisins, or more
Any of the following vegetables, chopped:
Carrots
Cauliflower
Parsnips
Broccoli
Beans
1/4 - 1/2 cup vegetable or chicken broth (optional)
Salt and pepper
Method:
Melt the butter in a saucepan. Add the chopped vegetables and sautee until the edges are slightly browned.
Add the onion, leeks or shallots, cook for a few minutes until gently softened.
Add the garlic, ginger and turmeric. Mix well so the vegetables are coated with the turmeric. Cook for 1 minute, stirring often.
Add the raisins and mix well. Add salt and pepper.
At this point you have two options:
a) Cover the saucepan for a few minutes, stirring occasionally until the vegetables are done al dente and the raisins are plumped from the heat.
OR
b) Pour in the vegetable or chicken broth and cover for 5 minutes until vegetables are softened. Uncover and cook until liquid is absorbed.
Here's a dish that looks good and uses turmeric, a spice touted for its anti-oxidant and anti-inflammatory qualities. It can be varied by changing the vegetables according to your whim. This recipe also offers the option of leaving the vegetables slightly firm or cooked through. You may not live forever, but you'll have an abundance of tasty side dishes to make dinners different.
Here are more ideas for unique Side Dishes you'll love.
Ingredients
Butter
Onion, leeks or shallots
1-2 cloves of garlic, minced
1 tablespoon finely chopped fresh ginger or 1 teaspoon (or more) dried ginger
1-2 teaspoons turmeric
1/2 cup raisins, or more
Any of the following vegetables, chopped:
Carrots
Cauliflower
Parsnips
Broccoli
Beans
1/4 - 1/2 cup vegetable or chicken broth (optional)
Salt and pepper
Method:
Melt the butter in a saucepan. Add the chopped vegetables and sautee until the edges are slightly browned.
Add the onion, leeks or shallots, cook for a few minutes until gently softened.
Add the garlic, ginger and turmeric. Mix well so the vegetables are coated with the turmeric. Cook for 1 minute, stirring often.
Add the raisins and mix well. Add salt and pepper.
At this point you have two options:
a) Cover the saucepan for a few minutes, stirring occasionally until the vegetables are done al dente and the raisins are plumped from the heat.
OR
b) Pour in the vegetable or chicken broth and cover for 5 minutes until vegetables are softened. Uncover and cook until liquid is absorbed.