Mixed Vegetables
Mixed Vegetables is a side dish that serves 11. One portion of this dish contains around 3g of protein, 3g of fat, and a total of 85 calories. For 29 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. It is brought to you by Taste of Home. 9 people have tried and liked this recipe. Head to the store and pick up garlic cloves, margarine, pepper, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. From preparation to the plate, this recipe takes roughly 40 minutes. Overall, this recipe earns an outstanding spoonacular score of 91%. Mixed Vegetables, Mixed Vegetables, and Italian Mixed Vegetables are very similar to this recipe.
Servings: 11
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
1 cup julienned carrots
1 cup sliced celery
1 tablespoon chopped fresh parsley
2 garlic cloves, minced
1-1/2 cups reduced-sodium chicken broth
3 tablespoons reduced-fat margarine
1/2 cup chopped onion
1/4 teaspoon pepper
4 cups cubed peeled potatoes
Equipment:
frying pan
slotted spoon
Cooking instruction summary:
Directions In a large skillet, saute celery, onion and garlic in margarine until tender. Add broth, potatoes, carrots and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Uncover and simmer for 5 minutes or until broth has thickened slightly, stirring occasionally. Sprinkle with parsley; serve with a slotted spoon. Yield: 11 servings. Originally published as Mixed Vegetables in Taste of HomeOctober/November 1997, p16 Nutritional Facts Diabetic Exchanges: One 1/2-cup serving equals 1 vegetable, 1/2 starch, 1/2 fat; also, 79 calories, 66 mg sodium, 1 mg cholesterol, 14 gm carbohydrate, 2 gm protein, 2 gm fat. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large skillet, saute celery, onion and garlic in margarine until tender.
2. Add broth, potatoes, carrots and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
3. Uncover and simmer for 5 minutes or until broth has thickened slightly, stirring occasionally. Sprinkle with parsley; serve with a slotted spoon.
Nutrition Information:
covered percent of daily need
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