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Ingredientes
- 3 lrg carrots peeled
- 1 1/2 lb chayote squash peeled and cut in julienne strips butter-flavored cooking spray
- 2 lrg garlic cloves chopped
- 4 sprg fresh thyme or possibly 1/4 teaspoon crushed dry salt (optional) and freshly grnd pepper
- 2 Tbsp. fresh lemon juice
Direcciones
- 1. Blanch carrots in boiling water for 3 min. Drain and refresh under running cool water. Cut carrots into thin julienne strips.
- 2. Lightly spray a large nonstick skillet with cooking spray. Place over medium heat. Add in the carrots, chayote, garlic, and thyme. Cook, stirring frequently, till vegetables are crisp-tender, about 10 min. Season with salt (if using) and pepper to taste. Toss with lemon juice. Serve at once.
- NOTES : (makes 12 serving)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 229g | |
| Calories 93 | |
| Calories from Fat 5 | 5% |
| Total Fat 0.57g | 1% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 134mg | 6% |
| Potassium 693mg | 20% |
| Total Carbs 22.64g | 6% |
| Dietary Fiber 6.4g | 21% |
| Sugars 9.84g | 7% |
| Protein 2.27g | 4% |
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