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Herbed Vegetables Recipe
|Carrots||4 Cup (64 tbs), thinly sliced|
|Celery||4 Cup (64 tbs), thinly sliced|
|Mushrooms||2 Cup (32 tbs), sliced|
|Green pepper||1 Cup (16 tbs), slivered|
|Water||1 Cup (16 tbs)|
|Parsley||4 Tablespoon, chopped|
|Dried tarragon||1 Teaspoon|
|Seasoned salt||1 Teaspoon|
Calories 137 Calories from Fat 77
% Daily Value*
Total Fat 9 g13.4%
Saturated Fat 5.3 g26.3%
Trans Fat 0 g
Cholesterol 21.5 mg
Sodium 391.7 mg16.3%
Total Carbohydrates 14 g4.7%
Dietary Fiber 4.8 g19.1%
Sugars 6.7 g
Protein 3 g6.2%
Vitamin A 316.5% Vitamin C 67.2%
Calcium 8.9% Iron 8.6%
*Based on a 2000 Calorie diet
1) In a saucepan, combine the carrots, celery, mushrooms, green pepper, water and butter.
2) Cook covered over a medium heat for 10-12 minutes. Alternately, cook in the microwave on HIGH for 7 minutes with 1/3 cup water.
3) Stir in the parsely and tarragon, then cook for further 3 minutes, then sprinkle with the seasoned salt. Alternately, cook in the microwave on HIGH for 1 more minute.
4) Serve immediately in a nice plate.