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Winter Vegetable Saute Recipe
|Canned whole beets||32 Ounce, drained (2 Cans, 16 Ounce Each)|
|Vegetable cooking spray||1|
|Vegetable oil||1 Teaspoon|
|Julienned carrot||2 Cup (32 tbs)|
|Julienned parsnip||2 Cup (32 tbs)|
|Green onions||7 , cut into 1/2-inch pieces|
|Dried whole thyme||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 837 Calories from Fat 85
% Daily Value*
Total Fat 10 g15.1%
Saturated Fat 1.4 g7.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2037.1 mg84.9%
Total Carbohydrates 191 g63.5%
Dietary Fiber 46.2 g185%
Sugars 97.6 g
Protein 17 g33.6%
Vitamin A 1022.1% Vitamin C 272.2%
Calcium 52.9% Iron 83.4%
*Based on a 2000 Calorie diet
Reserve remaining beets for another use.
Coat a large nonstick skillet with cooking spray; add oil.
Place over medium-high heat until hot.
Add carrot and remaining ingredients; saute 3 to 5 minutes or until vegetables are crisp-tender.
Add 2 cups beets; stir gently.
Cook until thoroughly heated, stirring gently.