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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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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