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Sugar Snap Peas and Baby Carrots with Cauliflower-Leek Purée Recipe

Sugar Snap Peas and Baby Carrots with Cauliflower-Leek Purée Recipe

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Sugar Snap Peas and Baby Carrots with Cauliflower-Leek Purée

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Ingredients:

Serving

1 1/2 tsp olive oil
3/4 tsp salt
3/4 tsp sugar
1 1/4 lb peeled baby carrots
1 1/4 lb sugar snap peas, trimmed

Directions:

Fill large skillet with enough water to measure 3/4-inch depth. Add oil, salt and sugar; bring to boil. Add carrots; cover and cook 4 minutes. Add peas; cover and cook until all vegetables are crisp-tender, about 1 minute. Drain vegetables. Sprinkle with salt and pepper; serve with purée.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	45.22 Kcal (189 kJ)
Calories from fat	7.59 Kcal
		% Daily Value*
Total Fat	0.84g	1%
Sodium	274mg	11%
Potassium	226.8mg	5%
Total Carbs	8.03g	3%
Sugars	5.19g	21%
Dietary Fiber	2.83g	11%
Protein	1.42g	3%
Vitamin C	19.8mg	33%
Vitamin A	1.4mg	47%
Iron	66.6mg	370%
Calcium	34.9mg	3%

Amount Per 100 g
Calories	31.54 Kcal (132 kJ)
Calories from fat	5.3 Kcal
		% Daily Value*
Total Fat	0.59g	1%
Sodium	191.13mg	11%
Potassium	158.2mg	5%
Total Carbs	5.6g	3%
Sugars	3.62g	21%
Dietary Fiber	1.98g	11%
Protein	0.99g	3%
Vitamin C	13.8mg	33%
Vitamin A	1mg	47%
Iron	46.5mg	370%
Calcium	24.3mg	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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