Dijon Carrots And Zucchini Recipe

Summary

CuisineCourse
MethodDish

Ingredients

 Carrots1 1⁄2 Cup (24 tbs)
 Defatted chicken broth2 Tablespoon
 Zucchini1 1⁄2 Cup (24 tbs)
 Apple cider vinegar1 Teaspoon
 Honey1 Teaspoon
 Dijon mustard1 1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 139 Calories from Fat 14

% Daily Value*

Total Fat 2 g2.5%

Saturated Fat 0.19 g0.96%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 200.2 mg8.3%

Total Carbohydrates 29 g9.8%

Dietary Fiber 7.7 g30.8%

Sugars 16.4 g

Protein 5 g10.5%

Vitamin A 648.9% Vitamin C 71.6%

Calcium 10.4% Iron 7.6%

*Based on a 2000 Calorie diet

Directions

Combine carrots and broth in saucepan.
Cover and cook over medium heat 10 minutes.
Add zucchini and cook an additional 5 minutes or until vegetables are just tender.
Add more broth, if necessary, to keep from burning.
Stir vinegar, honey and mustard into vegetables.
Cook for a few minutes over medium heat until liquid cooks off.
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