Vegetable Saut?edley
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.
Servings: 8
Ingredients:
| 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% |
Suggested Recipes
-
2 lb (1 kg) carrots
1 lb (500 g) white turnips
8 oz (250 g) sugar snap or snow peas
2 tbsp (25 mL) butter
1/2 tsp (2 mL) each salt and pepper
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.
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