Directions:
- Using a vegetable peeler, cut the vegetables lengthwise into very thin strips.
- In a large skillet over medium heat, melt butter. Add broth. Bring to a boil; cook until liquid is reduced to 1/3 cup. Add the vegetable strips and 1 tablespoon parsley; cook and stir for 2 minutes or just until crisp-tender. Sprinkle with remaining parsley. Serve with a slotted spoon. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 74.65 Kcal (313 kJ) | ||
| Calories from fat | 51.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.77g | 9% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 137.53mg | 6% | |
| Potassium | 222.13mg | 5% | |
| Total Carbs | 4.85g | 2% | |
| Sugars | 2.31g | 9% | |
| Dietary Fiber | 1.48g | 6% | |
| Protein | 1.2g | 2% | |
| Vitamin C | 7.1mg | 12% | |
| Vitamin A | 0.5mg | 18% | |
| Iron | 0.2mg | 1% | |
| Calcium | 24.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 70.93 Kcal (297 kJ) | ||
| Calories from fat | 49.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.48g | 9% | |
|---|---|---|---|
| Cholesterol | 14.5mg | 5% | |
| Sodium | 130.67mg | 6% | |
| Potassium | 211.05mg | 5% | |
| Total Carbs | 4.61g | 2% | |
| Sugars | 2.19g | 9% | |
| Dietary Fiber | 1.41g | 6% | |
| Protein | 1.14g | 2% | |
| Vitamin C | 6.8mg | 12% | |
| Vitamin A | 0.5mg | 18% | |
| Iron | 0.2mg | 1% | |
| Calcium | 23mg | 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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