Sauteed Baby Vegetables
|Baby carrot||36 Ounce, peeled and tops trimmed (Three 12 Ounce Bunch)|
|Baby turnips||36 Ounce, peeled and tops trimmed (Three 12 Ounce Bunch)|
|Unsalted butter||3 Tablespoon|
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.
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