Directions:
- In a large saucepan, bring the potatoes, carrots, water and bouillon to a boil. Reduce heat; cover and simmer for 10 minutes. Add the asparagus and zucchini; cover and simmer for 10 minutes longer or until crisp-tender. Combine the butter, mustard, thyme and salt; pour over vegetables; toss to coat. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 114.9 Kcal (481 kJ) | ||
| Calories from fat | 26.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.99g | 5% | |
|---|---|---|---|
| Cholesterol | 7.67mg | 3% | |
| Sodium | 288.42mg | 12% | |
| Potassium | 634.66mg | 14% | |
| Total Carbs | 19.71g | 7% | |
| Sugars | 5.11g | 20% | |
| Dietary Fiber | 4.74g | 19% | |
| Protein | 3.68g | 7% | |
| Vitamin C | 13.6mg | 23% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 2.9mg | 16% | |
| Calcium | 50.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 47.94 Kcal (201 kJ) | ||
| Calories from fat | 11.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.25g | 5% | |
|---|---|---|---|
| Cholesterol | 3.2mg | 3% | |
| Sodium | 120.33mg | 12% | |
| Potassium | 264.77mg | 14% | |
| Total Carbs | 8.22g | 7% | |
| Sugars | 2.13g | 20% | |
| Dietary Fiber | 1.98g | 19% | |
| Protein | 1.53g | 7% | |
| Vitamin C | 5.7mg | 23% | |
| Vitamin A | 0.3mg | 21% | |
| Iron | 1.2mg | 16% | |
| Calcium | 21.2mg | 5% | |
* 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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