Recipes

Sauteed Veggies

Let off some steam with this delicious carrot and potato medley. With just a few simple ingredients you can whip up a great-tasting side dish that's loaded with goodness. Orange you glad we gave you this recipe?
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Course Appetizer
Cuisine Continental
Servings 4 servings
Calories 521.1 kcal

Ingredients
  

  • 1/2 pound(s) carrots, peeled and thinly sliced
  • 3/4 pound(s) potatoes, peeled and diced
  • 2 cup(s) chicken stock
  • 2 cup(s) water
  • 1 cup(s) bay leaf
  • 2 teaspoon(s) unsalted butter
  • 1/4 pound(s) scallions, trimmed and coarsely chopped
  • 1 teaspoon(s) sugar

Instructions
 

  • Bring first 5 ingredients and half the butter to a boil in a heavy saucepan over high heat.
  • Immediately reduce heat to medium low and simmer 10 minutes, uncovered, or until vegetables are tender.
  • Discard bay leaf.
  • Drain vegetables and discard liquid.
  • Stir in remaining butter, scallions and sugar.
  • Ready in 20 min.

Nutrition

Calories: 521.1kcalCarbohydrates: 50.93gProtein: 15.15gFat: 29.08gSaturated Fat: 16.17gCholesterol: 75.46mgSodium: 738.6mgFiber: 3.92gSugar: 15.88g
Keyword Butter, Carrots, Low Cholesterol, Potato, Vegetables
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