Spring Vegetables Amandine
|Asparagus||1 Pound, cut into 2-inch pieces|
|Green onions||1 Bunch (100 gm), cut into 2-inch pieces|
|Chinese pea pods||1⁄2 Pound|
|Carrots||3 Medium, thinly sliced|
|Small red potatoes||1 1⁄2 Pound, cut into bite sized chunks|
|Sliced blanched almonds/Slivered blanched almonds||1⁄2 Cup (8 tbs)|
1. In 12-inch skillet over medium-high heat, in
2 tablespoons hot salad oil, cook asparagus, green onions, Chinese pea pods, carrots, and 1/2 teaspoon salt, stirring frequently, until vegetables are tender-crisp. With slotted spoon, remove vegetables to bowl.
2. In same skillet in 2 more tablespoons hot salad oil, cook potatoes and 1/4 teaspoon salt over medium heat, covered, until browned and tender, turning potatoes occasionally.
3. Meanwhile, in small saucepan over medium heat, in hot butter or margarine, cook almonds until lightly browned. Remove saucepan from heat.
4. Return all vegetables to skillet; heat through. Stir in almond mixture.
Serving size: Complete recipe
Calories 1741 Calories from Fat 777
% Daily Value*
Total Fat 85 g131%
Saturated Fat 19.9 g99.5%
Trans Fat 0 g
Cholesterol 64.5 mg21.5%
Sodium 539.3 mg22.5%
Total Carbohydrates 209 g69.5%
Dietary Fiber 44.7 g178.7%
Sugars 28.4 g
Protein 60 g119.7%
Vitamin A 775% Vitamin C 352.3%
Calcium 67.2% Iron 117.9%
*Based on a 2000 Calorie diet