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Ingredients
12 baby carrots
1 white turnip (about ¼ pound)
1 large Washington or Idaho potato
¼ pound green beans, trimmed and cut into 2-inch lengths
12 small white onions, peeled
2 tablespoons butter
1 tablespoon chopped shallots
Salt and freshly ground pepper to taste
2 sprigs fresh thyme or ½ teaspoon dried
Nutritional analysis per serving (4 servings)
37 grams carbs; 15 milligrams cholesterol; 209 calories; 2 grams monosaturated fat; 4 grams saturated fat; 6 grams fat; 7 grams fiber; 846 milligrams sodium; 5 grams protein; 13 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
Scrape the carrots and leave them whole. Peel the turnip and the potato and cut them in half. Cut each half into 6 or 8 segments.
- Step 2
Place the green beans, carrots and the onions in a saucepan. Add water to cover, and salt. Bring to a boil, then simmer for 5 minutes.
- Step 3
Add turnip and potato. Cook 5 minutes, or until tender. Drain well.
- Step 4
Heat the butter in a skillet. Add the shallots and cook briefly, then add the vegetables, salt and pepper and thyme. Cook for 1 minute while stirring and shaking the skillet.
Private Notes