Spring Stir-fry
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | April 1995 | 1 | Servings |
INGREDIENTS
| 12 | Baby red or golden beets | |
| trimmed | ||
| 4 | T | Unsalted butter, 1/2 stick |
| 1 | c | Packed sliced shallots |
| 6 | oz | Oyster mushrooms, stems |
| trimmed | ||
| 1/2 | lb | Sugar snap peas, stringed |
| 2 1/2 | t | Mustard seeds |
| 1 1/2 | t | Dried thyme |
| 3/4 | t | Sugar |
| 1 1/2 | c | Thinly sliced fennel |
| 1/2 | c | Fresh shelled peas or 1/2 |
| cup frozen | ||
| 4 | Green onions, sliced on | |
| diagonal | ||
| into 1/2-inch-thick | ||
| pieces | ||
| 1/2 | c | Fresh Italian parsley leaves |
| 2 | T | Balsamic vinegar |
INSTRUCTIONS
Cook beets in medium pot of boiling salted water until tender, about 15 minutes. Drain; cool. Peel beets and cut in half. Melt 2 tablespoons butter in heavy large nonstick skillet over high heat. Add shallots and mushrooms; saute 3 minutes. Add sugar snap peas; saute 2 minutes. Mix in mustard seeds, thyme and sugar. Add 2 tablespoons butter, fennel and peas. Stir-fry 4 minutes. Add green onions, parsley, vinegar and beets; toss to blend. Season with salt and pepper. Serves 6. Bon Appetit April 1995 Converted by MC_Buster. Per serving: 509 Calories (kcal); 47g Total Fat; (78% calories from fat); 9g Protein; 21g Carbohydrate; 124mg Cholesterol; 69mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 6684
Calories From Fat: 4410
Total Fat: 491.4g
Cholesterol: 1394.2mg
Sodium: 1081.2mg
Potassium: 6658.3mg
Carbohydrates: 218.3g
Fiber: 64.6g
Sugar: 65.3g
Protein: 352.6g