This tasty recipe is richer than I thought it would be so quantites are smaller than "free veges" for diabetics.
Wash, prepare and chop vegetables - any and all harvest vegetables are fair game for this recipe (turnips, potatoes, squash - be creative). Heat oil in pot, add vegetables and seasoning to hot oil and cook over medium-low heat until vegetables are tender (about 20 to 30 minutes). Serve and enjoy.
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|Serving Size: 1 Serving (220g)|
|Recipe Makes: 8|
|Calories from Fat: 125 (74%)|
|Amt Per Serving||% DV|
|Total Fat 13.9g||18 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0mg||0 %|
|Sodium 198.1mg||7 %|
|Potassium 483.1mg||13 %|
|Total Carbohydrate 11.5g||3 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 7.5g|
|Protein 1.8g||3 %|
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Calories per serving: 170
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