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Sauteed Baby Vegetables

fast.cook's picture
  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

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: 
Everyday, Healthy

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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

Sauteed Baby Vegetables Recipe