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Winter Vegetable Potpourri Recipe
|Idaho potato||1 Large, peeled|
|White turnips||2 Medium, peeled and stem end trimmed|
|Baby carrots/6 medium carrots, peeled and cut in 1-inch-thick rounds||12 , peeled|
|White onions||12 Small, peeled|
|Green beans||1⁄4 Pound, cut into 2 inch pieces|
|Shallot||1 , finely chopped|
|Fresh thyme leaves/1/2 teaspoon dried thyme||1 1⁄2 Teaspoon|
|Freshly ground black pepper||To Taste|
Serving size: Complete recipe
Calories 1675 Calories from Fat 340
% Daily Value*
Total Fat 39 g59.7%
Saturated Fat 23.9 g119.5%
Trans Fat 0 g
Cholesterol 96.8 mg
Sodium 850.9 mg35.5%
Total Carbohydrates 316 g105.5%
Dietary Fiber 53.9 g215.6%
Sugars 86 g
Protein 38 g75.2%
Vitamin A 349% Vitamin C 414%
Calcium 54.3% Iron 39.5%
*Based on a 2000 Calorie diet
Place carrots and onions in saucepan.
Add water to cover and a pinch of salt.
Bring to a boil over medium heat, then lower heat and simmer 5 minutes.
Add turnips and potato and cook 5 minutes.
Add green beans; cook 5 more minutes or until just tender.
Drain and set aside.
Heat butter in saute pan over medium heat until bubbling but not brown.
Add shallots and cook 2 to 3 minutes.
Add drained vegetables, salt, pepper, and thyme.
Cook 2 minutes, stirring constantly.