| |
| |
| 2 |
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carrots, peeled |
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| 2 |
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small zucchini, scrubbed |
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| 2 |
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small yellow summer squash, washed well |
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| 2 Tbs |
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unsalted butter |
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| 1 tsp |
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drained bottled horseradish |
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| 2 tsp |
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fresh lemon juice |
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Salt and pepper, to taste |
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| With a vegetable peeler cut the carrot, the zucchini, and the yellow summer squash length-wise into"ribbons," reserving the center cores for another use. In a heavy skillet cook the vegetables in the butter over moderately high heat, stirring, for 1 to 2 minutes, or until the vegetables are crisp-tender, add the horseradish, the lemon juice, and salt and pepper to taste, and toss the mixture well. |
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| Servings: 4 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
| The following ingredients were not linked to the ingredient database and were not included in the nutrition information: |
| Salt and pepper, to taste |
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| Amount Per Serving |
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| Calories |
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98.42 |
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| Calories From Fat (54%) |
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53.44 |
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| |
|
% Daily Value |
| Total Fat 6.13g |
|
9% |
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| Saturated Fat 3.66g |
|
18% |
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| Cholesterol 15.54mg |
|
5% |
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| Sodium 25.07mg |
|
1% |
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| Potassium 650.39mg |
|
19% |
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| Carbohydrates 10.45g |
|
3% |
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| Dietary Fiber 3.74g |
|
15% |
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| Sugar 0.00g |
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|
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| Sugar Alcohols 0.00g |
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| Net Carbohydrates 6.71g |
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|
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| Protein 2.89g |
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6% |
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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