LF-Lemony Spring Vegetables

[Guest guest]

* Exported from MasterCook *

 

Lemony Spring Vegetables

 

Recipe By : Weight Watchers, April 1999

Serving Size : 10 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 3/4 cups diagonally sliced carrot

5 1/2 cups 1-inch-sliced asparagus -- (about 2 pounds)

4 1/4 cups sugar snap peas -- trimmed

1/4 cup light butter

3 cups thinly sliced leek -- (about 3 medium)

2 teaspoons grated lemon rind

2 tablespoons fresh lemon juice

2 tablespoons chopped fresh thyme

1/2 teaspoon salt

 

1. Arrange carrot in a vegetable steamer in a Dutch oven; cover and steam 4

minutes. Add asparagus, and steam 2 minutes. Add peas, and steam 3

minutes. Remove vegetables and steamer from Dutch oven, and set aside.

Discard water from Dutch oven.

 

2. Melt butter in Dutch oven over medium-high heat. Add leek, and saute 2

minutes. Add vegetables, lemon rind, and remaining ingredients; cook 2

minutes, stirring frequently. Yield: 10 servings (serving size: 1 cup).

 

POINTS:1; Exchanges: 2 1/2 Veg, 1/2 Fat

 

Per serving: CAL 88 (28% from fat); PRO 3.5g; FAT 2.7g sat 1.7g; CARB 13.2g;

FIB 3.9g; CHOL 8mg; IRON 1.8mg; SOD 165mg; CALC 53mg

 

Converted by MC_Buster. KES_14 Apr 99

 

 

- - - - - - - - - - - - - - - - - -

 

 

 

Karen S

ksonness