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Source: A friend, Judy Friedman Steam squash, turnip, carrot and onion over water in covered pot about 5 minutes. Drain. Combine honey margarine, orange peel and nutmeg. Drizzle over vegetables and toss. I forgot to mention to cook the vegetables until just tender, in case 5 minutes is not long enough. Posted to JEWISH-FOOD digest by Bella Parnes
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|Serving Size: 1 Serving (7g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.3mg||0 %|
|Potassium 4.7mg||0 %|
|Total Carbohydrate 5.9g||2 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 5.9g|
|Protein 0g||0 %|
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Calories per serving: 22
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