Vegetables A La Russe
|Potato||1⁄3 Pound (1 Whole)|
|Broccoli bunch||1 Small|
|Green beans||1⁄4 Pound|
|Green peas||1 Cup (16 tbs)|
|Chopped celery||3⁄4 Cup (12 tbs)|
|Chopped scallions||1 Cup (16 tbs) (Green Part And All)|
|Chopped parsley||2 Tablespoon|
|Chopped chives||1 Tablespoon|
|Mustard mayonnaise||1 Cup (16 tbs)|
Place potato in saucepan; add cold water to cover and salt to taste.
Bring to boil; simmer 25 minutes or until tender.
Drain; let cool.
Peel potato; cut into neat, uniform cubes, each about an inch or slightly less.
Break off enough florets from cauliflower to make 1 cup.
Use remaining cauliflower for another meal.
Break off enough florets from broccoli to make 1 cup.
Use remaining broccoli for another meal.
Cut beans, carrots, and zucchini into small cubes, about 1/2 inch thick or slightly less.
Keep vegetables in separate batches.
Cook cauliflower, broccoli, beans, carrots, and zucchini separately in boiling salted'water until crisp-tender.
Take care not to overcook.
Cook peas until barely tender.
As each batch is cooked, drain immediately in sieve or colander.
Run under cold water to chill; drain well.
Combine potatoes, cauliflower, broccoli, beans, carrots, zucchini, and peas in mixing bowl.
Add celery, scallions, parsley, and chives.
Add mayonnaise; toss gently but well.
Serving size: Complete recipe
Calories 787 Calories from Fat 22
% Daily Value*
Total Fat 3 g4%
Saturated Fat 0.45 g2.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4143.9 mg172.7%
Total Carbohydrates 164 g54.5%
Dietary Fiber 38.9 g155.7%
Sugars 36.6 g
Protein 31 g62%
Vitamin A 505.4% Vitamin C 768.3%
Calcium 40.4% Iron 58%
*Based on a 2000 Calorie diet