Melange de Legumes (Mixed vegetables)
- Total Time
- 20 minutes
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Ingredients
- ½pound mushrooms
- 4 or 5small carrots, about ¾ pound, trimmed and scraped
- 1tablespoon butter
- 1cup chopped celery
- ¼cup water
- Salt to taste, if desired
- Freshly ground pepper to taste
- ¼cup heavy cream
- 1tablespoon finely chopped parsley
Nutritional analysis per serving (4 servings)
125 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 3 grams protein; 469 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
If the mushrooms are small, leave them whole. If they are large, cut them lengthwise in half. There should be about two and one-half cups.
- Step 2
Cut the carrots into thin, quarter-inch rounds. There should be about one and one-quarter cups.
- Step 3
Heat the butter in a saucepan and add the mushrooms, shaking the skillet and tossing them so that they cook evenly, about two minutes. Add the carrots, celery, water, salt and pepper and cover closely. Cook eight to 10 minutes.
- Step 4
Add the cream and cook down over high heat about two minutes. Sprinkle with chopped parsley and serve hot.
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