RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5756
| View Recipe |
|
|
| Recipe Name: |
Juilenned Vegetables - Copy - Copy - Copy |
| Source: |
|
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
|
| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.44
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
|
Tested: |
Yes |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
|
|
Ingredients:
|
Directions:
Wash veggies. Peel carrots and slice all veggies on mandolin, using skins. Heat butter in sauté pan, add garlic. Add equal amounts of all veggies and sauté.
Drain excess butter. Before removing from heat, and a splash of vinegar. Serve topped with pepper. |
|
|
|
| Nutrition per Serving: |
| Calories: |
128 |
Total Carbs: |
22.5 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
4.4 |
Protein: |
6.25 |
| Fiber: |
2.55 |
Sodium: |
78.20 |
|
|
|
