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Steamed Fresh Vegetables

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Ingredients
  Carrots 2 Medium, peeled and sliced
  Parsnips 2 Medium, peeled and sliced
  Broccoli stalk 1 , cut in florets
  Mushrooms 8
  Soft margarine 1 Tablespoon
  Salt To Taste
  Freshly ground pepper To Taste
Directions

Steam carrots and parsnips for 3 to 5 minutes or until tender-crisp.
Add broccoli and mushrooms; steam for 3 minutes or until broccoli is bright green.
Transfer to warm serving dish and add margarine.
Sprinkle lightly with salt and pepper to taste; toss to mix.
Microwave Method: In microwave-safe dish, combine carrots, parsnips, broccoli and mushrooms.
Add 1 tbsp/15 ml water.
Dot with margarine; sprinkle with pepper to taste.
Cover with lid or vented plastic wrap; microwave at high power for 6 minutes or until vegetables are tender; rotate dish once or twice during cooking.
Add salt to taste.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Method: 
Steamed
Ingredient: 
Vegetable
Interest: 
Healthy

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Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 349 Calories from Fat 121

% Daily Value*

Total Fat 14 g20.8%

Saturated Fat 2 g9.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 611.6 mg25.5%

Total Carbohydrates 54 g18.1%

Dietary Fiber 14.9 g59.7%

Sugars 17.8 g

Protein 9 g17.4%

Vitamin A 409.2% Vitamin C 103.6%

Calcium 13% Iron 15.1%

*Based on a 2000 Calorie diet

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Steamed Fresh Vegetables Recipe