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Spring Vegetable Medley

 

A good option for a meat dish. Very good balance.
35

Yield

4

servings

Prep

8

min

Cook

20

min

Ready

30

min

Low Cholesterol, Trans-fat Free, Good source of fiber, Low Carb
 

Ingredients

2 cups red skinned potatoes
quartered small
*
1 cup baby carrots
fresh
*
½ teaspoon chicken broth
granules
*
2 cups asparagus
cut fresh, 2 inch pieces
1 medium zucchini
cut into 1/4-inch slices
1 tablespoon butter
melted
1 ½ teaspoons dijon mustard
½ teaspoon thyme
dried
*
¼ teaspoon salt

Directions

In a large saucepan, bring the potatoes, carrots, water and bouillon to a boil.

Reduce heat; cover and simmer for 10 minutes.

Add the asparagus and zucchini; cover and simmer for 10 minutes or until crisp-tender.

Combine the butter, mustard, thyme and salt; pour over vegetables and toss to coat.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 122g (4.3 oz)
Amount per Serving
Calories 6444% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 202mg 8%
Total Carbohydrate 2g 2%
Dietary Fiber 3g 10%
Sugars g
Protein 5g
Vitamin A 14% Vitamin C 22%
Calcium 3% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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