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
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
- Folate 11.0
- Calcium 5.0
- Vitamin A 213.0
- Vitamin C 35.0
