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Julienne Vegetables With Walnuts

southern.chef's picture
  Walnuts 3 Ounce, coarsely chopped
  Carrots 1⁄2 Pound, cut into 3-inch julienne strips
  Water 1⁄4 Cup (4 tbs)
  Salt 1⁄8 Teaspoon
  Zucchini 2 Medium, cut into 3-inch julienne strips
  Butter/Margarine 1 1⁄2 Tablespoon
  Chopped fresh parsley 2 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon

Spread walnuts in a glass pieplate.
Microwave at HIGH for 4 to 5 minutes or until toasted, stirring every 2 minutes.
Set walnuts aside.
Combine carrots, water, and salt in a 2-quart casserole.
Cover tightly with heavy-duty plastic wrap.
Microwave at HIGH for 4 minutes.
Add zucchini, mixing well.
Cover and microwave at HIGH for 3 to 4 minutes.
Let stand, covered, for 3 minutes.
Place butter in a 1-cup glass measure, microwave at HIGH for 40 seconds or until butter is melted.
Stir in parsley and nutmeg.
Drain vegetables, pour butter mixture over vegetables, tossing to coat.
Stir in walnuts.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 146 Calories from Fat 106

% Daily Value*

Total Fat 13 g19.3%

Saturated Fat 2.9 g14.4%

Trans Fat 0 g

Cholesterol 8.1 mg2.7%

Sodium 74 mg3.1%

Total Carbohydrates 8 g2.6%

Dietary Fiber 2.7 g11%

Sugars 3.2 g

Protein 3 g6.6%

Vitamin A 133.4% Vitamin C 24.3%

Calcium 3.9% Iron 4.7%

*Based on a 2000 Calorie diet

Julienne Vegetables With Walnuts Recipe