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:

Quickview
41k Calories
0.77g Protein
3g Total Fat
2g Carbs
40% Health Score
Limit These
Calories
41k
2%

Fat
3g
5%

  Saturated Fat
0.69g
4%

Carbohydrates
2g
1%

  Sugar
1g
1%

Cholesterol
0.0mg
0%

Sodium
58mg
3%

Get Enough Of These
Protein
0.77g
2%

Vitamin A
2152IU
43%

Vitamin K
10µg
10%

Potassium
96mg
3%

Vitamin C
2mg
3%

Manganese
0.05mg
3%

Fiber
0.63g
3%

Vitamin B3
0.46mg
2%

Vitamin B6
0.04mg
2%

Folate
7µg
2%

Phosphorus
16mg
2%

Vitamin E
0.23mg
2%

Vitamin B2
0.02mg
1%

Calcium
12mg
1%

Copper
0.03mg
1%

covered percent of daily need
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Related Videos:

Mixed Vegetables Recipe in Hindi-Indian Vegetarian Recipes-Mix Vegetables - Recipes in Hindi - Ep-76

 

Mixed Vegetable Tots

 

Mixed Vegetable Soup | Vegetable Soup Recipe | Healthy Recipes | Soup Recipe | Veg Soup By Ruchi

 

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