Vegetables, please!

OK – so apparently every food item in Scandinavia involves some amount of butter and/or cream! It makes sense that this very cold Northern region of the world has a diet with more fat calories. But even with the recent “cold artic air” here in NC, I still don’t really need all those extra calories…

I’ve been trying to substitute some canola oil for part of the butter in sauteed dishes, but even so I’m noticing the extra fat in my diet.  So I decided to try and go heavy on the vegetables this week.  Here are two vegetable dishes I made, and they’re very colorful together.

Glazed Carrots
1 Tbsp. butter
1 Tbsp. canola oil
4 c. carrots, sliced
1 tsp. salt
2 Tbsp. sugar
2 c. boiling water

Put all ingredients into a saucepan. Let the carrots simmer covered for about 10 minutes, then uncover and continue cooking until the water is evaporated. Stir to coat the carrots in the resulting glaze.

Adapted from: The Best of ScanFest, Ed. Cheryl Long


Red Cabbage in Wine

1 head red or white cabbage
1 onion, diced
1 apple, diced
2 Tbsp. butter
2 Tbsp. brown sugar
1 1/2 tsp. celery seeds
1/2 tsp. salt
1 c. white wine

Shred the cabbage and add onion and apple. Saute this mixture in the butter over low heat until wilted. Add the rest of the ingredients and bring to a boil. Reduce heat to low and cover to simmer for about 15 minutes. Note: if I made this again, I’d probably cut back a bit on the celery seeds, it was pretty strong – or maybe add real celery instead.

Adapted from: Wonderful, Wonderful Danish Cooking, by Ingeborg Dahl Jensen

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