Spring Vegetable Sauté
California Raisin Marketing Board
- Yield: 6 servings
Ingredients
- 6-- baby artichokes
- 24-- baby carrots, peeled and trimmed
- 1cup thin green beans, cut in 1-1/2-inch lengths
- 16-- frozen white pearl onions, thawed
- 1tablespoon butter
- 1clove garlic, minced
- 12-- green onions, white and light-green parts cut into 1-1/2-inch lengths
- 1-1/2cup California raisins
- 1/4cup fresh chopped parsley leaves
- 1/2teaspoon salt
- 1pinch freshly ground pepper
Instructions
Combine
Nutritional Info *per serving
- Calories 240
- Glycemic Load 17.51
- Fat 2.5g
- Saturated Fat 1.5g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0.5g
- Cholesterol 5mg
- Sodium 380mg
- Potassium 1050mg
- Carbohydrate 54g
- Fiber 12g
- Sugars 28g
- Protein 7g
- Trans Fat 0g
- Vitamin A 120%
- Vitamin C 50%
- Calcium 15%
- Iron 20%
