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Ingredientes
- 1 lb Baby red potatoes peeled, and
- Â Â carved into ovals
- 2 Tbsp. Extra virgin olive oil - (to 3 tbspns)
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/2 lb Pearl onions peeled
- 1Â 1/2 Tbsp. Sugar
- 1/2 lb Haricots verts trimmed
- 1/2 lb Baby carrots peeled
- 1/2 lb Baby turnips peeled
- 1/2 lb Fresh or possibly frzn and thawed peas
Direcciones
- Cook the potatoes for 5 min in boiling water. Remove and set aside.
- In a large skillet, heat the oil over medium-high heat. Add in the potatoes and saute/fry till golden. Season with salt and pepper to taste. Set aside and keep hot.
- In the same skillet, add in the onions, sugar, and sufficient water to cover the bottom of the pan by 1/2 inch. Saute/fry till glassy and caramelized. Set aside.
- Bring a large pot of salted water to a boil. Add in the haricots verts, carrots, turnips, and peas. Cook 3 min. Drain and season with salt and pepper to taste.
- In the same skillet, saute/fry all the vegetables and season with salt and pepper to taste.
- This recipe yields 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 10 servings | |
| Calories 86 | |
| Calories from Fat 25 | 29% |
| Total Fat 2.85g | 4% |
| Saturated Fat 0.41g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 60mg | 3% |
| Potassium 332mg | 9% |
| Total Carbs 14.09g | 4% |
| Dietary Fiber 2.1g | 7% |
| Sugars 4.99g | 3% |
| Protein 1.83g | 3% |
