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Sauteed Baby Vegetables

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Ingredients
  Baby carrot 36 Ounce, peeled and tops trimmed (Three 12 Ounce Bunch)
  Baby turnips 36 Ounce, peeled and tops trimmed (Three 12 Ounce Bunch)
  Baby zucchini 18
  Unsalted butter 3 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Steam carrots and turnips until crisp tender, about 5 minutes.
Transfer vegetables to bowl of ice water and cool.
Steam zucchini until crisp tender, about 3 minutes.
Transfer to ice water and cool.
Drain vegetables and pat dry. (Vegetables can be prepared 6 hours ahead. Cover and refrigerate.)
Melt butter in heavy large skillet over medium high heat.
Add vegetables and toss just until heated through, about 3 minutes.
Season to taste with salt and pepper.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Interest: 
Everyday, Healthy

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4.178945
Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1439 Calories from Fat 416

% Daily Value*

Total Fat 48 g73.7%

Saturated Fat 25.3 g126.6%

Trans Fat 0 g

Cholesterol 96.8 mg32.3%

Sodium 1948.6 mg81.2%

Total Carbohydrates 220 g73.3%

Dietary Fiber 72.7 g291%

Sugars 87.4 g

Protein 77 g154.2%

Vitamin A 3057.8% Vitamin C 1680.4%

Calcium 111.6% Iron 166.3%

*Based on a 2000 Calorie diet

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Sauteed Baby Vegetables Recipe