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Vegetable Melange

Ingredients
  Unsalted butter 1 Tablespoon
  Oil 1 Tablespoon
  Carrots 2 , julienned
  Celery root/2 celery stalks 1 Small, julienned
  Turnips 2 Small, julienned
  Young green beans 1⁄2 Pound, topped and tailed
  Zucchini 3 Small, julienned
  Vegetable seasoning salt 1 Teaspoon
  Watercress leaves 1⁄4 Cup (4 tbs)
Directions

1. Heat 1 tablespoon butter and 1 tablespoon oil in a wok. Add the carrots, celery root, turnips, and beans. Cook over high heat, stirring constantly. Test now and again, and as soon as the rawness begins to disappear, add the zucchini and the seasoning salt. Cook and stir for 1 or 2 minutes longer.
2. Just before serving, stir in the watercress. Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Method: 
Saute
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 603 Calories from Fat 259

% Daily Value*

Total Fat 30 g45.4%

Saturated Fat 10.1 g50.6%

Trans Fat 0 g

Cholesterol 32.3 mg10.8%

Sodium 2468.1 mg102.8%

Total Carbohydrates 79 g26.2%

Dietary Fiber 24 g96%

Sugars 26.2 g

Protein 17 g33.4%

Vitamin A 438.7% Vitamin C 228.5%

Calcium 28.9% Iron 24.7%

*Based on a 2000 Calorie diet

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Vegetable Melange Recipe