| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetable | 6 | Servings | |
INGREDIENTS
| 2 | T | Butter or margarine |
| 1/2 | lb | Baby carrots |
| 1 | lb | Asparagus, cut diagonally |
| into 2 inch pieces | ||
| 1/2 | lb | Sugar snap peas |
| 1/4 | c | White wine |
| 1 | T | Fresh tarragon, minced |
| 1/4 | t | Salt |
| 1/4 | t | Pepper |
INSTRUCTIONS
Date: Fri, 3 May 1996 07:57:17 -0700 (MST) From: Sandy Gamble <scg@indirect.com> In large skillet melt butter over medium-high heat. Add carrots; cook, stirring frequently; until just starting to soften, 8 to 10 minutes. Add asparagus and sugar snap peas; cook 2 minutes. Add wine, tarragon, salt and pepper. cover and reduce heat to low. Simmer until all vegetables are just tender, about 2 minutes. Ready to serve in 20 minutes. From Woman's World Magazine April 30, 1996. See recipe "Garlicky Stuffed Steak" for complete menu. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LISTSERVER MM-RECIPES DIGEST V3 #123 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 69
Calories From Fat: 35
Total Fat: 4g
Cholesterol: <1mg
Sodium: 371.8mg
Potassium: 253mg
Carbohydrates: 5.7g
Fiber: 1.9g
Sugar: 1.9g
Protein: 1.8g