Directions:
- Cook the carrots in chicken stock until crisp tender. Shock them in cold water and dry.
- In a small pan, melt the butter. Add the carrots, squash, and red pepper, and saute until crisp-tender. Adjust seasoning, to taste, with vegetable seasoning. Keep warm until ready to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 64.51 Kcal (270 kJ) | ||
| Calories from fat | 31.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.48g | 5% | |
|---|---|---|---|
| Cholesterol | 9.43mg | 3% | |
| Sodium | 111.46mg | 5% | |
| Potassium | 191.53mg | 4% | |
| Total Carbs | 6.57g | 2% | |
| Sugars | 3.43g | 14% | |
| Dietary Fiber | 1.22g | 5% | |
| Protein | 2.2g | 4% | |
| Vitamin C | 13.5mg | 23% | |
| Vitamin A | 0.7mg | 23% | |
| Iron | 4.8mg | 27% | |
| Calcium | 15.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 56.72 Kcal (237 kJ) | ||
| Calories from fat | 27.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.06g | 5% | |
|---|---|---|---|
| Cholesterol | 8.29mg | 3% | |
| Sodium | 98mg | 5% | |
| Potassium | 168.41mg | 4% | |
| Total Carbs | 5.77g | 2% | |
| Sugars | 3.01g | 14% | |
| Dietary Fiber | 1.07g | 5% | |
| Protein | 1.93g | 4% | |
| Vitamin C | 11.9mg | 23% | |
| Vitamin A | 0.6mg | 23% | |
| Iron | 4.2mg | 27% | |
| Calcium | 13.3mg | 2% | |
* 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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