Directions:
- Prepare the vegetables as indicated.
- In a large skillet or fry pan, heat the butter/oil over medium high heat.
- Add the carrots and the pearl onions.
- Let these sauté about 5 minutes before adding the zucchini and mushrooms.
- Add the lemon juice, pepper and marjoram.
- Cover and let the mixture simmer over a medium heat just until the vegetables are to tender crisp stage.
- Turn the cooked ingredients into a covered serving dish and spoon juices over all.
- Top with the dill sauce by combining the last 5 ingredients and mixing well.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 317.17 Kcal (1328 kJ) | ||
| Calories from fat | 260.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.92g | 44% | |
|---|---|---|---|
| Cholesterol | 39.64mg | 13% | |
| Sodium | 201.45mg | 8% | |
| Potassium | 530.63mg | 11% | |
| Total Carbs | 11.82g | 4% | |
| Sugars | 4.17g | 17% | |
| Dietary Fiber | 2.6g | 10% | |
| Protein | 4.13g | 8% | |
| Vitamin C | 27.7mg | 46% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 0.7mg | 4% | |
| Calcium | 76.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 153.04 Kcal (641 kJ) | ||
| Calories from fat | 125.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.96g | 44% | |
|---|---|---|---|
| Cholesterol | 19.13mg | 13% | |
| Sodium | 97.2mg | 8% | |
| Potassium | 256.03mg | 11% | |
| Total Carbs | 5.7g | 4% | |
| Sugars | 2.01g | 17% | |
| Dietary Fiber | 1.26g | 10% | |
| Protein | 1.99g | 8% | |
| Vitamin C | 13.4mg | 46% | |
| Vitamin A | 0.2mg | 14% | |
| Iron | 0.4mg | 4% | |
| Calcium | 37.1mg | 8% | |
* 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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