Herb Vegetable Platter

2 cans (10 1/2 oz. each) low sodium French onion soup
1 tbsp. sugar
1 tbsp. olive oil
Generous dash pepper
1-1/2 lb. green beans
1/4 cup white wine vinegar
1 tbsp. cornstarch
1 tbsp. chopped fresh dill weed or 1 tsp. dried dill weed, crushed
2 lbs. hot sliced cooked beets
2 lbs. hot sliced cooked new potatoes
1/2 cup chopped radishes

In 4 quart saucepan, combine soup, sugar, oil and pepper. Heat to boiling. Reduce heat to low. Add beans. Cover; simmer 10 minutes or until beans are tender crisp. With slotted spoon, remove beans to serving platter, keep warm. In cup, stir together vinegar and cornstarch until smooth. Gradually stir into soup mixture. Cook over medium heat, until mixture boils, stirring often. Reduce heat to low; simmer 2 minutes. Remove from heat; stir in dill. To serve: On serving platter with beans, arrange beats, potatoes and radishes; pour hot soup mixture over all.

Makes 10 servings

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Cajun Country -- New Iberia, Louisiana