Serves: 6
Total Calories: 132
For vegetables:
Heat water and salt to boiling. Add carrots, cauliflower, and broccoli. Cover and heat to boiling. Reduce heat and simmer until stems are tender, about 15 minutes. Drain.
For glaze:
While vegetables are cooking, mix cornstarch in cold water. Melt 4 tablespoons butter in saucepan over medium heat. Pour in cornstarch mixture and chicken bouillon. Continue stirring until it is thick, clear, and completely blended.
Place vegetables in a 9 x 13 x 2 casserole dish or glass cake dish. Top with glaze. Sprinkle with parsley flakes and paprika.
*This recipe has a high fat-percentage, but it is absolutely delicious, high in fiber and nutrition, and it blends in beautifully with other "lower-in-fat" choices because it contains only 7 fat grams per every 1 1/3 cups. This keeps your overall day easily under 20 percent fat.
This Glazed Carrots, Cauliflower, and Broccoli recipe is from the Cook'n Lite & Healthy Cookbook. Download this Cookbook today.
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