Guest guest Posted March 24, 2002 Report Share Posted March 24, 2002 * Exported from MasterCook * Carrots And Zucchini With Dijon Sauce Recipe By : The Cooking Cardiologist, by Richard Collins, page 164 Serving Size : 4 Preparation Time :0:00 Categories : Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sliced carrots -- 1/4 inch slices 1/4 cup vegetable broth 2 cups sliced zucchini -- 1/4 inch slices 1 tablespoon apple cider vinegar 1 teaspoon honey 2 teaspoons Dijon mustard Serving Size: 4 Combine carrots and broth in saucepan. Cover and cook over medium heat 10-15 minutes. Add zucchini and cook until vegetables are just tender. Add more broth, if necessary to keep from burning. Drain if necessary. In small bowl combine vinegar, honey and mustard. Pour over vegetables, stirring until evenly coated. Nutritional analysis: Calories 55, Fat 0, Cholesterol 0, Carbohydrate 10, Sodium 75. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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