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TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

Ingredients

  • 1/2 pound carrots, sliced
  • 1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 2 tablespoons butter
  • 1 to 2 tablespoons red wine vinegar
  • 1 to 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground ginger
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 tablespoon minced fresh parsley

Nutritional Facts

One 1-cup serving (prepared with 1 tablespoon Worcestershire sauce) equals 122 calories, 6 g fat (4 g saturated fat), 16 mg cholesterol, 129 mg sodium, 17 g carbohydrate, 6 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Directions

  1. Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 4 minutes. Add asparagus; simmer 3-5 minutes longer or until vegetables are crisp-tender. Drain.
  2. In a saucepan, melt butter over medium heat; stir in the vinegar, Worcestershire sauce, thyme and ginger. Add carrots, asparagus, water chestnuts and parsley. Cook and stir 1-2 minutes or until heated through. Yield: 4 servings.
Originally published as Colorful Vegetable Medley in Taste of Home April/May 2003, p18

Nutritional Facts

One 1-cup serving (prepared with 1 tablespoon Worcestershire sauce) equals 122 calories, 6 g fat (4 g saturated fat), 16 mg cholesterol, 129 mg sodium, 17 g carbohydrate, 6 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.

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