The vegetables must be fresh for this dish. Peel & wash carrots & asparagus carefully & cut into pieces. Peel kohlrabi & slice. Divide cauliflower into flowerets. Melt the butter & saute the vegetables for a few minutes. Add water & cook until done. Add salt & sugar to taste. Thicken liquid with cornstarch blended with water. Serve sprinkled with parsley. From the
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|Serving Size: 1 Serving (324g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 233 (82%)|
|Amt Per Serving||% DV|
|Total Fat 25.9g||35 %|
|Saturated Fat 8.6g||43 %|
|Monounsaturated Fat 10.2g|
|Polyunsanturated Fat 5.9g|
|Cholesterol 28.1mg||9 %|
|Sodium 54.7mg||2 %|
|Potassium 402.9mg||11 %|
|Total Carbohydrate 12.6g||4 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 9.2g|
|Protein 2.7g||4 %|
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Calories per serving: 283
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