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Bountiful Vegetable Platter Recipe
|Bermuda onion||8 Large|
|Frozen green peas with cream sauce||16 Ounce|
|Baby carrots||32 Ounce|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Melted butter||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2181 Calories from Fat 518
% Daily Value*
Total Fat 59 g90.6%
Saturated Fat 32.7 g163.3%
Trans Fat 0 g
Cholesterol 140.9 mg47%
Sodium 3514.3 mg146.4%
Total Carbohydrates 377 g125.7%
Dietary Fiber 66.4 g265.5%
Sugars 198.9 g
Protein 52 g105%
Vitamin A 2580.1% Vitamin C 304.8%
Calcium 110.7% Iron 121.9%
*Based on a 2000 Calorie diet
Place in boiling, salted water; simmer until onions are tender but still hold shape.
Leave in hot water.
Heat peas according to package directions.
Fry bacon in skillet until crisp.
Remove from skillet; drain.
Add bread cubes to bacon drippings in skillet.
Fry until brown and crisp.
Heat carrots in saucepan; drain and toss with parsley and butter.
Place onions on platter.
Fill with peas; top with bacon and croutons.
Surround onions with carrots.
Serve at once.