Vegetable Saut?edley

Author: Canadian Living

This easy bistro-style side dish is partially cooked ahead and needs only a flash in the pan to serve. If you can, use two skillets to reheat the medley at the same time instead of doing it in batches.

  • Portion size 8 servings

Ingredients

  • 2 lbs carrots
  • 1 lb white turnip
  • 8 oz sugar snap peas
  • 8 oz snow peas
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Method

Peel and cut carrots and turnips into sticks about 2 inches (5 cm) long and 1/4 inch (5 mm) thick. Trim peas.

In large pot of boiling salted water, cook carrots and turnips for 7 minutes. Add peas; cook for 1 minute. Drain and chill under cold running water; drain again. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

In large skillet, heat half of the butter over medium-high heat; cook half each of the vegetables, salt and pepper, stirring often, for 3 minutes or until heated through. Repeat with remaining vegetables.

Nutritional facts <b>Per serving:</b> about

  • Sodium 632 mg
  • Protein 2 g
  • Calories 87.0
  • Total fat 3 g
  • Cholesterol 8 mg
  • Saturated fat 2 g
  • Total carbohydrate 14 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 11.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 213.0
  • Vitamin C 35.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Vegetable Saut?edley

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