Try this Spring Vegetables with Shallots and Lemon recipe, or contribute your own.
Suggest a better descriptionIn a large skillet heat 1 tablespoon olive oil and 1/2 teaspoon butter over moderately high heat until foam subsides and saute shallots, stirring, until tender, about 2 minutes. With a slotted spoon transfer shallots to a bowl. In fat remaining in skillet saute snap peas with salt to taste, stirring occasionally, until crisp tender and add shallots. In another skillet heat remaining oil and butter over moderately high heat until foam subsides and saute asparagus with salt to taste, stirring occasionally until crisp tender. Add fava beans and saute, stirring occasionally, 2 minutes. Add zest, lemon juice, snap peas and shallots, and salt and pepper to taste and saute, stirring until just heated through. Yield: 6 servings NOTES : (Courtesy of Gourmet Magazine) Recipe by: Cooking Live Show #CL8849 Posted to MC-Recipe Digest V1 #547 by Angele Freeman
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Serving Size: 1 Serving (2829g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 674 | ||
Calories from Fat: 674 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 75.9g | 101 % | |
Saturated Fat 44.7g | 223 % | |
Monounsaturated Fat 22.8g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 183.2mg | 56 % | |
Sodium 164.7mg | 6 % | |
Potassium 39.5mg | 1 % | |
Total Carbohydrate 1.4g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1.3g | ||
Protein 0.8g | 1 % | |
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: 674
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