Honey Drizzled Vegetables
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INGREDIENTS
- 1/4 ts Ground nutmeg
- 2 1/4 c Acorn squash; pared, seeded
- 1 Turnip; pared and cut into
- 1 c Julienned carrots
- 1 sm Onion; halved & quartered
- 1/4 c Honey
- 2 Tbsp; margarine, melted
- 1 ts Orange Peel ; Grated
INSTRUCTIONS
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
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (7g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 22 | ||
| Calories from Fat: 0 (0%) | ||
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| Amt Per Serving | % DV | |
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| 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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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. |
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Calories per serving: 22
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