Served as side dish. Vegetarian dish. Speciality: Low Cholesterol, Reduced Carbs, Low Protein diet.

African

4 1/2 cups Broccoli Florets, small

2 1/2 cups Cauliflower Florets, small

1 1/2 cups Carrots, diagonally sliced 1/4 inch slices

1 Tablespoon Canola Oil

1 teaspoon Salt (to taste)

1 teaspoon ground Ginger

1 teaspoon ground Cumin

1/2 teaspoon ground Coriander

1/2 teaspoon freshly ground Nutmeg

1/2 teaspoon crushed Red Pepper Flakes (to taste)

1 cup Sour Cream (reduced fat)

2 Tablespoons Cider Vinegar

1 Tablespoon mild Honey (to taste)

1/2 cup thinly sliced Green Onions

1/2 cup toasted Pine Nuts or coarsely chopped toasted Peanuts

Steam first 3 ingredients, covered, 2 minutes. Rinse broccoli mixture under cold water; drain well. Combine oil, salt and next 5 ingredients (salt through crushed red pepper) in a small skillet; cook over medium heat 2 minutes or until lightly browned, stirring constantly. Combine spice mixture, sour cream, vinegar, and honey in a bowl; whisk well. Add to broccoli mixture; toss well to coat. Stir in green onions just before serving, and sprinkle with nuts.

Preparation time: 15 minutes

Cooking time: 15 minutes

Serves: 6

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