Fresh Vegetable Bowl

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Yield
24 servings
January 1984
RECIPE BY Oxmoor House

Ingredients

  • 1 pound fresh green beans, cleaned
  • 1 pound fresh carrots, scraped and cut into 3-inch pieces
  • 1 pound fresh Brussels sprouts, cleaned
  • 1 pound cauliflower flowerets
  • 1 pound fresh mushrooms, sliced
  • Garlic-Mayonnaise Dip

How to Make It

Step 1

Arrange green beans, carrots, Brussels sprouts, cauliflower, and mushrooms in a steaming rack. Place over boiling water; cover and steam 10 minutes or to desired degree of doneness. Chill vegetables.

Step 2

Arrange chilled vegetables on a serving platter. Serve with Garlic-Mayonnaise Dip.

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