Mixed Vegetable Recipe
Summary
Ingredients
| Salt | To Taste | |
| Celeriac | 1⁄2 Pound | |
| Oil | 1 1⁄2 Tablespoon | |
| Carrots | 1⁄2 Pound | |
| Butter | 1 Tablespoon | |
| Cauliflower | 1⁄2 Pound | |
| Onion | 1 | |
| Onion | 1 | |
| Peas/Beans | 1⁄2 Pound | |
| Spinach | 1⁄2 Pound | |
| Stock | 4 Ounce | |
| Stock | 4 Ounce |
Nutrition Facts
Serving size
Calories 156 Calories from Fat 59
% Daily Value*
Total Fat 7 g10.3%
Saturated Fat 2 g9.8%
Trans Fat 0 g
Cholesterol 5.8 mg1.9%
Sodium 232.6 mg9.7%
Total Carbohydrates 20 g6.7%
Dietary Fiber 6.2 g24.9%
Sugars 7.5 g
Protein 6 g12.3%
Vitamin A 204.4% Vitamin C 86.6%
Calcium 9.6% Iron 12.4%
*Based on a 2000 Calorie diet
Directions
1. Wash and prepare vegetables.
2. Shred washed spinach.
MAKING
3. In a large pan, heat oil and sauté large chopped onion.
4. Stir in celeriac and carrot; sauté until vegetables are coated well with oil.
5. Add 4 ounce of stock and let cook until vegetables are just tender.
6. Meanwhile, in a saucepan of boiling stock, cook cauliflower, beans or peas for about 20 minutes until tender.
7. Add spinach to the onions and cook without adding water.
SERVING
8. In a hot platter, arrange vegetables in a layer and pour melted butter all over.
9. Pass the platter of mixed vegetable with a bowl of shredded cheese.
Chef
