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Spring Vegetable Medley

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Submitted by happyzhangbo

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

YIELD

4 servings

PREP

8 min

COOK

20 min

READY

30 min

Ingredients

2 473
CUPS ML RED SKINNED POTATOES
quartered small *
1 237
CUP ML BABY CARROTS
fresh *
½ 2.5
TEASPOON ML CHICKEN BROTH
granules
2 473
CUPS ML ASPARAGUS
cut fresh, 2 inch pieces
1 1
MEDIUM MEDIUM ZUCCHINI
cut into 1/4-inch slices
1 15
TABLESPOON ML BUTTER
melted
1 ½ 7.5
TEASPOONS ML DIJON MUSTARD
½ 2.5
TEASPOON ML THYME
dried *
¼ 1.3
TEASPOON ML 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 Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 122g (4.3 oz)
Amount per Serving
Calories 64 44% 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?
Low Cholesterol, Trans-fat Free, Good source of fiber, Low Carb
 

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