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Spring Vegetable Medley

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Recipe

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

 

Yield

4 servings

Prep

8 min

Cook

20 min

Ready

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

Ingredients

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

Amount Measure Ingredient Features
473 ml red skinned potatoes
quartered small
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237 ml baby carrots
fresh
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2.5 ml chicken broth
granules
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473 ml asparagus
cut fresh, 2 inch pieces
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1 medium zucchini
cut into 1/4-inch slices
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15 ml butter
melted
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7.5 ml dijon mustard
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2.5 ml thyme
dried
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1.3 ml salt
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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 Arrow up button

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Nutrition Facts

Serving Size 122g (4.3 oz)
Amount per Serving
Calories 6444% 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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