Directions:
- Cook carrots in large saucepan of boiling salted water 2 minutes. Add peas; cook until carrots and peas are crisp-tender, about 2 minutes longer. Drain. (Can be made 1 day ahead. Cover and chill.)
- Melt butter in skillet over medium heat. Add vegetables; sauté to coat. Mix broth and cornstarch in small bowl add to skillet. Sauté until vegetables are heated through and liquid thickens, about 1 minute. Season with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 42.12 Kcal (176 kJ) | ||
| Calories from fat | 10.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.21g | 2% | |
|---|---|---|---|
| Cholesterol | 2.79mg | 1% | |
| Sodium | 92.8mg | 4% | |
| Potassium | 181.73mg | 4% | |
| Total Carbs | 6.54g | 2% | |
| Sugars | 3.97g | 16% | |
| Dietary Fiber | 2.27g | 9% | |
| Protein | 1.31g | 3% | |
| Vitamin C | 15.9mg | 26% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 53.3mg | 296% | |
| Calcium | 28.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 31.33 Kcal (131 kJ) | ||
| Calories from fat | 8.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.9g | 2% | |
|---|---|---|---|
| Cholesterol | 2.08mg | 1% | |
| Sodium | 69.03mg | 4% | |
| Potassium | 135.18mg | 4% | |
| Total Carbs | 4.87g | 2% | |
| Sugars | 2.95g | 16% | |
| Dietary Fiber | 1.69g | 9% | |
| Protein | 0.98g | 3% | |
| Vitamin C | 11.8mg | 26% | |
| Vitamin A | 0.9mg | 38% | |
| Iron | 39.6mg | 296% | |
| Calcium | 20.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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