Fill large saucepan with water, add salt as desired, and bring to a boil. Add carrots and boil for two minutes. Add peas; cook until carrots and peas are crisp-tender, about two minutes longer. Drain. (Can be made a day ahead. Cover and chill.) Melt butter in large skillet over medium heat. Add vegetables, saute to coat. Mix broth and cornstarch in small bowl. Add to skillet. Saute until vegetables are heated through and liquid thickens, about one minute. Season with salt and pepper. Serves 4. Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 131 Formatted for MasterCook by Nancy Berry - email@example.com
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|Serving Size: 1 Serving (133g)|
|Recipe Makes: 4|
|Calories from Fat: 12 (14%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 2.5mg||1 %|
|Sodium 98.4mg||3 %|
|Potassium 300.1mg||8 %|
|Total Carbohydrate 14.4g||4 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 12.8g|
|Protein 4.6g||7 %|
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Calories per serving: 85
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