Vegetable Melange

Vegetable Melange

3
SMUCKER'S(R) 0

"Here's a fruit sauce that's just as good over freshly cooked vegetables as it is as a chilled fruit dip."

Ingredients {{adjustedServings}} servings 51 cals

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 51 kcal
  • 3%
  • Fat:
  • 0.4 g
  • < 1%
  • Carbs:
  • 10.1g
  • 3%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 272 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

  1. In a large saucepan, combine water and bouillon cube; heat until cube dissolves. Add broccoli, cauliflower, and mushrooms. Cover and cook until broccoli is tender-crisp, about five minutes. Drain.
  2. In small saucepan, combine remaining ingredients. Cook and stir until sauce is heated to serving temperature. Pour over vegetables.
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Footnotes

  • Note
  • Try this sauce cold as a fruit dip; just stir together sauce ingredients and refrigerate. (It's especially delicious with banana slices.)
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Reviews 3

  1. 3 Ratings

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roocal
10/21/2010

I just made this recipe more or less. For the sauce, I used non-fat yogurt, lemon juice, and curry powder. I omitted the preserves as I didn't want a sweet flavor. I used some lemon grass as well. For the veggies, I used broccoli and asparagus. I then added diced chicken to make a complete meal. Yum! Love the combination of lemon grass, curry, yogurt and lemon juice. Will definitely make again. I only gave it 4 stars because I did change the ingredients from the fruity sauce that this was intended to be.

Sydney Street Burnside
9/26/2014

Very similar to the base for Chicken and Broccoli casserole/Chicken Divan. Absolutely delicious!

Keeli
2/26/2014

I used this sauce to dress up frozen veggies for a really quick side. I ran out of yogurt so I used sour cream and we just loved the fruity tangy curry pop this gave to plain frozen veggies. We found it a bit flat the second night so best served fresh.