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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 medium high heat. Add the vegetables; stir fry for 6 minutes. Add the ginger and garlic; cook for 1 more minute. Add the potatoes and the snow peas to the skillet. Add the broth, Pernod, saffron. Season with salt. Simmer for 2 minutes. Serve hot. Yield: 4 servings Recipe by: CHEF DU JOUR PHILIPPE CHIN SHOW #DJ9348 Posted to MC-Recipe Digest V1 #632 by "Ed Bauman"
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Serving Size: 1 Serving (2589g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1909 | ||
Calories from Fat: 89 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.9g | 13 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 249.7mg | 9 % | |
Potassium 9902.2mg | 261 % | |
Total Carbohydrate 416.2g | 122 % | |
Dietary Fiber 33.4g | 133 % | |
Sugars, other 382.9g | ||
Protein 56.6g | 81 % | |
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: 1909
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