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Hot Macedoine Of Vegetables

Western.Chefs's picture
Ingredients
  Diced cooked carrots 1 Cup (16 tbs)
  Diced cooked turnips 1 Cup (16 tbs)
  Diced cooked celery 1 Cup (16 tbs)
  Cooked green peas 1 Cup (16 tbs)
  Baby lima beans 1 Cup (16 tbs)
  Cooked beans 1 Cup (16 tbs), cut into 1/2 inch lengths (Green / Wax Beans)
  Butter/Margarine 4 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1. Combine vegetables and beans in a colander and allow them to drain well.

MAKING
2. Transfer cooked and drained vegetables and beans into a large saucepan.
3. Add butter and sprinkle seasonings.
4. Place pan on a low flame and reheat the vegetables, tossing by shaking the pan until they are warmed and glazed with butter.

SERVING
5. Dish out into a large salad bowl and serve warm

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Continental
Course: 
Side Dish
Method: 
Tossed
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
6

Rate It

Your rating: None
4.35
Average: 4.4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 293 Calories from Fat 82

% Daily Value*

Total Fat 9 g14.4%

Saturated Fat 5.3 g26.4%

Trans Fat 0 g

Cholesterol 21.5 mg7.2%

Sodium 169.5 mg7.1%

Total Carbohydrates 41 g13.7%

Dietary Fiber 14 g55.9%

Sugars 6.6 g

Protein 13 g25.8%

Vitamin A 11.9% Vitamin C 8.9%

Calcium 6% Iron 20%

*Based on a 2000 Calorie diet

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Hot Macedoine Of Vegetables Recipe