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Carrot Edamame Saute

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  Olive oil 2 Teaspoon
  Finely chopped shallots 1⁄2 Cup (8 tbs)
  Shredded carrot 8 Ounce, 1 package
  Fully cooked refrigerated shelled edamame 1⁄3 Cup (5.33 tbs)
  Diced red bell pepper 1⁄4 Cup (4 tbs)
  Diced green bell pepper 1⁄4 Cup (4 tbs)
  Minced parsley 1 Tablespoon (Fresh)
  Butter 1 Teaspoon
  Lemon juice 2 Teaspoon
  Dried thyme 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Ground black pepper 1⁄4 Teaspoon

Heat oil in a large nonstick skillet over medium heat.
Add shallot, and saute 3 to 4 minutes or until soft.
Add carrot and edamame; saute 5 minutes or until vegetables are almost tender.
Add bell peppers; saute 2 minutes.
Add parsley and butter, stirring until butter melts.
Stir in lemon juice, thyme, salt, and black pepper.

Recipe Summary


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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 410 Calories from Fat 136

% Daily Value*

Total Fat 16 g23.9%

Saturated Fat 4.3 g21.3%

Trans Fat 0 g

Cholesterol 10.8 mg3.6%

Sodium 852.6 mg35.5%

Total Carbohydrates 61 g20.2%

Dietary Fiber 16 g64%

Sugars 13.5 g

Protein 13 g25%

Vitamin A 830.4% Vitamin C 199.2%

Calcium 18.2% Iron 35.7%

*Based on a 2000 Calorie diet


Carrot Edamame Saute Recipe