Spring Vegetable Skillet Recipe

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Spring Vegetable Skillet
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Ingredients:

Directions:

  1. Peel carrots, and cut off tops to within 1 inch of carrot; cut in half lengthwise.
  2. Place 1/4 teaspoon salt in a large saucepan of water; bring to a boil. Add carrots and peas; cook 3 minutes or until crisp-tender. Drain.
  3. Melt butter in a large nonstick skillet over medium-high heat. Add vegetables, and cook 1 minute, stirring to coat. Stir in remaining 1/2 teaspoon salt, tarragon, and pepper; cook 1 minute. Remove from heat; stir in rind and juice.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 55.94 Kcal (234 kJ)
Calories from fat 26.76 Kcal
% Daily Value*
Total Fat 2.97g 5%
Cholesterol 9.45mg 3%
Sodium 304.23mg 13%
Potassium 172.03mg 4%
Total Carbs 6.24g 2%
Sugars 3.73g 15%
Dietary Fiber 2.04g 8%
Protein 1.24g 2%
Vitamin C 16.1mg 27%
Vitamin A 1.1mg 36%
Iron 53.3mg 296%
Calcium 29.9mg 3%
Amount Per 100 g
Calories 50.77 Kcal (213 kJ)
Calories from fat 24.29 Kcal
% Daily Value*
Total Fat 2.7g 5%
Cholesterol 8.58mg 3%
Sodium 276.13mg 13%
Potassium 156.14mg 4%
Total Carbs 5.67g 2%
Sugars 3.38g 15%
Dietary Fiber 1.85g 8%
Protein 1.13g 2%
Vitamin C 14.6mg 27%
Vitamin A 1mg 36%
Iron 48.4mg 296%
Calcium 27.1mg 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1
    Points
  • 1
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

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