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Vegetable Bouquet Platter Recipe
|Cauliflower head||3 Pound (1 Large Head)|
|Frozen cut green beans||18 Ounce (2 Packages, About 9 Ounces Each)|
|Canned small carrots||28 Ounce (2 Cans, 14 Ounces Each)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Finely chopped parsley||2 Tablespoon|
|Lemon juice||1 Tablespoon|
Serving size: Complete recipe
Calories 1276 Calories from Fat 561
% Daily Value*
Total Fat 64 g98.4%
Saturated Fat 39.1 g195.3%
Trans Fat 0 g
Cholesterol 161.3 mg
Sodium 888.1 mg37%
Total Carbohydrates 150 g50.2%
Dietary Fiber 59.4 g237.4%
Sugars 65.3 g
Protein 40 g79.5%
Vitamin A 1877.3% Vitamin C 1203.1%
Calcium 80.6% Iron 83.3%
*Based on a 2000 Calorie diet
1 Trim the outer green leaves from the cauliflower, but leave the head whole.
2 In a large saucepan, cook, covered, in boiling salted water for 30 minutes, until crisply tender.
3 In a medium-size saucepan, heat the carrots with their juice until bubbly.
4 Cook green beans in a medium-size saucepan, following the label directions.
5 Lift cauliflower from the saucepan with a two-tined fork and place in the center of a large heated serving platter.
6 Drain the carrots and green beans. With a slotted spoon, arrange around the cauliflower.
7 In a small saucepan, melt butter or margarine.
8 Add parsley, lemon juice and salt. Pour over the vegetables.
9 Serve immediately.