Vegetable Trio Recipe

Vegetable Trio Recipe photo by Taste of Home

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Mary Lou Wayman of Salt Lake City, Utah sent in the recipe for Vegetable Trio with its pretty mix of garden-fresh green beans and carrots. It's a nice accompaniment with any meal.

This recipe is:

Quick

Diabetic Friendly

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Vegetable Trio Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

5 20 25

Ingredients

4 large carrots, julienned
1/2 pound fresh green beans, cut into 2-inch pieces
1-1/2 cups sliced fresh mushrooms
1 teaspoon salt
1/2 teaspoon dried thyme
2 tablespoons butter

Directions

In a large skillet, cook and stir the carrots, green beans, mushrooms, salt and thyme in butter over medium-heat for 15 minutes or until beans are crisp-tender. Yield: 4 servings.

Nutritional Analysis: 3/4 cup (prepared with reduced-fat butter) equals 79 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 654 mg sodium, 12 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

Originally published as Vegetable Trio in Taste of Home June/July 2005, p10