Try this Orange Scented Bourride of Spring Vegetables recipe, or contribute your own.
Suggest a better descriptionWhisk all the orange stock ingredients together to make the orange stock. In a casserole pan, fry the onion in a little olive oil until golden brown. Add the orange stock. Bring to the boil and lightly salt. Add turnip, carrots, fennel, artichokes, leeks, celery and new potatoes and cook for 20-30 minutes over a low heat until the vegetables are tender but still firm. In a separate pan, cook the fine beans in boiling salted water until tender and refresh in cold water. Into the casserole pan now add the tomatoes and then 2 minutes later, the spinach and beans. Correct seasoning Spoon into large bowls and serve with garlic mayonnaise and crusty bread. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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Serving Size: 1 Serving (1893g) | ||
Recipe Makes: 1 servings | ||
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Calories: 200 | ||
Calories from Fat: 154 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.1g | 23 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 12.3g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 45.7mg | 2 % | |
Potassium 219.6mg | 6 % | |
Total Carbohydrate 12g | 4 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 9.4g | ||
Protein 1.5g | 2 % | |
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: 200
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