Vegetable Saut?edley
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 87 |
| pro | 2 g |
| total fat | 3 g |
| sat. fat | 2 g |
| carb | 14 g |
| fibre | 4 g |
| chol | 8 mg |
| sodium | 632 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 9 |
| vit A | 213 |
| vit C | 35 |
| folate | 11 |
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.
Ingredients
Preparation
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.
- Keywords : Sides; Vegetarian; Boil; Make-Ahead; Sautee; Carrots; Turnips; Thanksgiving; Stir Fry; Peas;
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