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Dijon Carrots And Zucchini Recipe
|Carrots||1 1⁄2 Cup (24 tbs)|
|Defatted chicken broth||2 Tablespoon|
|Zucchini||1 1⁄2 Cup (24 tbs)|
|Apple cider vinegar||1 Teaspoon|
|Dijon mustard||1 1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 161 Calories from Fat 35
% Daily Value*
Total Fat 4 g6.1%
Saturated Fat 0.66 g3.3%
Trans Fat 0 g
Cholesterol 3.5 mg1.2%
Sodium 243.6 mg10.2%
Total Carbohydrates 30 g10%
Dietary Fiber 7.4 g29.7%
Sugars 17.8 g
Protein 5 g9.7%
Vitamin A 648.9% Vitamin C 71.6%
Calcium 10.4% Iron 7.6%
*Based on a 2000 Calorie diet
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.