Melange de Legumes (Mixed vegetables)
Published January 12, 1982
- Total Time
- 20 minutes
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Ingredients
½ pound mushrooms
4 or 5 small carrots, about ¾ pound, trimmed and scraped
1 tablespoon butter
1 cup chopped celery
¼ cup water
Salt to taste, if desired
Freshly ground pepper to taste
¼ cup heavy cream
1 tablespoon finely chopped parsley
Nutritional analysis per serving (4 servings)
12 grams carbs; 24 milligrams cholesterol; 129 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 9 grams fat; 4 grams fiber; 476 milligrams sodium; 3 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
If the mushrooms are small, leave them whole. If they are large, cut them lengthwise in half. There should be about two and one-half cups.
- Step 2
Cut the carrots into thin, quarter-inch rounds. There should be about one and one-quarter cups.
- Step 3
Heat the butter in a saucepan and add the mushrooms, shaking the skillet and tossing them so that they cook evenly, about two minutes. Add the carrots, celery, water, salt and pepper and cover closely. Cook eight to 10 minutes.
- Step 4
Add the cream and cook down over high heat about two minutes. Sprinkle with chopped parsley and serve hot.
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