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Vegetable Trio Recipe
Vegetable Trio Recipe photo by Taste of Home

Vegetable Trio Recipe

Read Reviews (2)
4.5 2
Publisher Photo
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.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

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

Nutritional Facts

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.

Directions

  1. 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.
Originally published as Vegetable Trio in Taste of Home June/July 2005, p10

Nutritional Facts

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.

Reviews for Vegetable Trio(2)

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
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2 Star
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MY REVIEW
Reviewed Mar. 14, 2014

Delicious :)

MY REVIEW
Reviewed Oct. 28, 2012

Very good. We substituted olive oil for the butter. Keeper

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