Try this Spring Vegetable Saute recipe, or contribute your own.
Suggest a better descriptionIn medium saucepan, combine potatoes and cold water to cover. Bring to a boil, reduce heat and simmer until tender, about 15 minutes. Drain and cool. Cut potatoes into quarters. Meanwhile, in large saucepan, bring 6 cups lightly salted water to a boil. Add carrots and cook for 2 minutes; add asparagus and snap peas and cook for 2 minutes; add radishes and cook for 1 minute. Drain and rinse under cold water until cool. In wide saucepan or deep skillet, heat oil over medium heat. Add scallions, fava beans, cooked potatoes and blanched vegetables, stirring to glaze with oil. Pour in broth and bring to a simmer. Stir in parsley, lemon juice if desired, tarragon, salt and pepper. Remove from heat and let stand for several minutes. Serve warm. Per serving: 247 Calories; 5g Fat (17% calories from fat); 11g Protein; 42g Carbohydrate; 0mg Cholesterol; 739mg Sodium Food Exchanges: 2 1/2 Starch/Bread; 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat NOTES : "This colorful, tasty dish really celebrates spring. Try it using a variety of fresh herbs. Crusty whole wheat bread is all you will need to make a full meal." Recipe by: Vegetarian Times Magazine, April 1999, page 34 Posted to EAT-LF Digest by "Ellen C."
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Serving Size: 1 Serving (727g) | ||
Recipe Makes: 4 servings | ||
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Calories: 27 | ||
Calories from Fat: 1 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1813.4mg | 63 % | |
Potassium 36.9mg | 1 % | |
Total Carbohydrate 6.8g | 2 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 6.4g | ||
Protein 0.3g | 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: 27
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