Try this Ginger and Saffron Stirfry Vegetables recipe, or contribute your own.
Suggest a better descriptionPlace the potatoes and 1/2 teaspoon salt in medium sized saucepan with enough water to cover. Simmer 10 minutes or until tender. Add snow peas. Cook 2 more minutes. Drain in colander. Meanwhile, diagonally slice the zucchini, leek, fennel, celery and carrot into 1/4-inch thick pieces. Heat the olive oil in a large nonstick skillet or wok over mediumhigh heat. Add the vegetables; stirfry for 6 minutes. Add the ginger and garlic; cook f or 1 more minute. Add the potatoes and the snow peas to the skillet. Add the broth and saffron. Season with salt. Simmer for 2 minutes. Serve hot. Yield: 4 to 6 servings Recipe by: Cooking Live Show #CL8879 Posted to MC-Recipe Digest V1 #608 by "Angele and Jon Freeman"
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Serving Size: 1 Serving (2935g) | ||
Recipe Makes: 1 | ||
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Calories: 1989 | ||
Calories from Fat: 93 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.4g | 14 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 820mg | 28 % | |
Potassium 10876mg | 286 % | |
Total Carbohydrate 435g | 128 % | |
Dietary Fiber 40.7g | 163 % | |
Sugars, other 394.3g | ||
Protein 59.5g | 85 % | |
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: 1989
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