Try this Braised Baby Vegetables recipe, or contribute your own.
Suggest a better description8 SERVINGS VEGAN Because baby vegetables are young and tender, they do not take long to cook, only about 20 minutes. Packaged baby carrots tend to be short and thick. Try to buy fresh and slender carrots with their tops for this recipe, so they will cook at the same rate as the zucchini and pattypan squash. Coat bottom of 9- or 10-inch heavy-bottomed saucepan with oil and place over medium-high heat. Add half the onions and half the baby carrots and cook, stirring often, for 7 to 10 minutes. (Although vegetables wont brown evenly, they will get some color.) Add half the zucchini and half the pattypan squash. Cook, stirring often, until vegetables just begin to soften, about 5 minutes. In small cup, mix 2 tablespoons red wine vinegar with 2 tablespoons vegetable stock and add to vegetables. Shake pan or stir vigorously while liquid evaporates. Reduce heat to medium, add 1/4 teaspoon salt and 1/4 cup vegetable stock or water; cover tightly and cook for 10 minutes. Repeat process with second batch. To serve, add freshly ground pepper and garnish with chopped parsley. Note: Because this recipe serves eight, its best to cook it in two batches. PER SERVING: 84 CAL.; 2G PROT.; 2G TOTAL FAT (0 SAT. FAT); 17G CARB.; 0 CHOL.; 294MG SOD.; 4G FIBER. Recipe by: Vegetarian Times Magazine, April 1998, page 47
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Serving Size: 1 Serving (242g) | ||
Recipe Makes: 8 servings | ||
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Calories: 5 | ||
Calories from Fat: 2 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 110.3mg | 4 % | |
Potassium 7.5mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.1g | ||
Protein 0g | 0 % | |
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: 5
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