Directions:
- Cook rutabaga in large pot of boiling water 2 minutes.
- Add carrots and cook until vegetables are tender, about 6 minutes; drain.
- Melt butter in large saucepan over medium-high heat and add lemon juice, honey and lemon peel; bring to a boil.
- Add vegetables and cook until glazed, stirring occasionally, about 6 minutes.
- Season with salt and pepper, remove from heat, and mix in fresh chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 126.96 Kcal (532 kJ) | ||
| Calories from fat | 51.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.78g | 9% | |
|---|---|---|---|
| Cholesterol | 15.25mg | 5% | |
| Sodium | 48.89mg | 2% | |
| Potassium | 420.44mg | 9% | |
| Total Carbs | 19.2g | 6% | |
| Sugars | 12.42g | 50% | |
| Dietary Fiber | 3.24g | 13% | |
| Protein | 1.44g | 3% | |
| Vitamin C | 26.2mg | 44% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 0.1mg | 0% | |
| Calcium | 54.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 82.77 Kcal (347 kJ) | ||
| Calories from fat | 33.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.77g | 9% | |
|---|---|---|---|
| Cholesterol | 9.94mg | 5% | |
| Sodium | 31.88mg | 2% | |
| Potassium | 274.11mg | 9% | |
| Total Carbs | 12.52g | 6% | |
| Sugars | 8.1g | 50% | |
| Dietary Fiber | 2.11g | 13% | |
| Protein | 0.94g | 3% | |
| Vitamin C | 17.1mg | 44% | |
| Vitamin A | 0.4mg | 21% | |
| Calcium | 35.8mg | 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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