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Mixed Spring Vegetables

Ingredients
  Baby carrots 3⁄4 Pound, trimmed and peeled
  Baby turnips/1 pound turnips, peeled and cut into 1 inch pieces 3⁄4 Pound, trimmed
  Haricots verts 3⁄4 Pound, trimmed (Thin Green Beans)
  Baby pattypan squash 3⁄4 Pound, trimmed
  Unsalted butter 1⁄4 Cup (4 tbs) (1/2 Stick)
  Minced fresh chives 2 Tablespoon (Adjust Quantity As Per Taste)
Directions

In a steamer set over boiling water steam the carrots and the turnips, covered, for 5 to 7 minutes, or until they are just tender, and transfer them to a large bowl.
In the steamer steam the haricots verts, covered, for 3 to 4 minutes, or until they are just tender, and transfer them to the bowl.
In the steamer steam the squash, covered, for 3 minutes, or until they are just tender, and transfer them to the bowl.
In a large skillet melt the butter over moderate heat, add the vegetables, the chives, and salt and pepper to taste, and cook the mixture, stirring, until the vegetables are combined well and heated through.

Recipe Summary

Method: 
Boiled
Interest: 
Spring
Ingredient: 
Vegetable

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Average: 4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 768 Calories from Fat 414

% Daily Value*

Total Fat 47 g72.5%

Saturated Fat 29.1 g145.3%

Trans Fat 0 g

Cholesterol 121 mg40.3%

Sodium 537.9 mg22.4%

Total Carbohydrates 76 g25.4%

Dietary Fiber 30.1 g120.3%

Sugars 41.5 g

Protein 10 g20.9%

Vitamin A 1000% Vitamin C 170.4%

Calcium 32.7% Iron 25.2%

*Based on a 2000 Calorie diet

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Mixed Spring Vegetables Recipe