Try this Vegetable Run Down recipe, or contribute your own.
Suggest a better descriptionAnother from the 9/94 Cooking Light Jamaican feature. Heat vegetable oil in a DUTCH OVEN :) aver medium high heat. Add onion and garlic; saute 5 minutes. Add Vegetable Stock and next five ingredients; bring to a boil. Reduce heat, cover, simmer for 20 minutes. Add Scotch bonnet pepper; cover and simmer 10 minutes. Add mushrooms; cover and simmer 20 minutes. Discard Scotch bonnet. Yield: 10 servings (serving size 1 cup) Calories 81; Fat 2.3g; Protein 2.8 g; Carb. 14.5g; Fiber 2.2g. Vegetable Stock: Remove leaves from thyme sprigs, set the leaves aside for Vegetable Run Down. Combine thyme stems and the remaining ingredients in a large DUTCH OVEN, and bring to a boil. Reduce heat, and simmer, uncovered, over medium low heat 30 minutes. Strain the stock through a sieve into a large bowl; discard the solids. Yield:4 cups Posted to EAT-L Digest 27 October 96 Date: Mon, 28 Oct 1996 09:10:00 PST From: Brenda Pittsley
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Serving Size: 1 Serving (2395g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 735 | ||
Calories from Fat: 176 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.6g | 26 % | |
Saturated Fat 6.8g | 34 % | |
Monounsaturated Fat 7g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 3879.1mg | 134 % | |
Potassium 2466.6mg | 65 % | |
Total Carbohydrate 150.6g | 44 % | |
Dietary Fiber 41.4g | 166 % | |
Sugars, other 109.2g | ||
Protein 19.5g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 735
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