Italian Vegetable Saute
|Carrots||4 Medium, peeled and sliced|
|Cauliflower head||1 , divided into flowerets|
|Zucchini||3 Small, sliced|
|Garlic||2 Clove (10 gm), sliced thin|
|Olive oil||3 Tablespoon|
|Yellow onions||2 , peeled and sliced|
|Beef stock||1⁄4 Cup (4 tbs)|
|Fresh grated cheese||2 Tablespoon (Use Parmesan And Romano)|
In a pot of boiling water blanch the carrots i.e., boil them for about 5 or 6 minutes, or until they are tender; remove, and cool.
Add the cauliflower to the same boiling water and cook until barely tender; remove, and cool.
Add the zucchini to the pot, but do not cook long at all.
When you are ready to serve dinner, in a large frying pan or a wok saute the garlic in the olive oil.
Add the carrots, cauliflower, zucchini, and onions.
Toss for a few minutes, and then add the salt, pepper, and beef stock.
Cover the pan, and cook just long enough to heat everything through.
Stir gently often.
Sprinkle the cheese on top, and serve.
Serving size: Complete recipe
Calories 966 Calories from Fat 492
% Daily Value*
Total Fat 56 g85.8%
Saturated Fat 11.8 g59%
Trans Fat 0 g
Cholesterol 26.4 mg8.8%
Sodium 1400 mg58.3%
Total Carbohydrates 98 g32.7%
Dietary Fiber 32.7 g130.7%
Sugars 36.4 g
Protein 36 g71.6%
Vitamin A 837.6% Vitamin C 682.5%
Calcium 65.4% Iron 34.2%
*Based on a 2000 Calorie diet