Colorful Braised Vegetables Recipe

Colorful Braised Vegetables Recipe
Colorful Braised Vegetables Recipe photo by Taste of Home
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Colorful Braised Vegetables Recipe

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The parsley, carrots and onion grown in my garden star in this succulent side dish. It's a perfect partner for pork.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1/3 cup chopped onion
  • 1 tablespoon butter or stick margarine
  • 2 cups coleslaw mix
  • 1 medium carrot, shredded
  • 2 tablespoons minced fresh parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/3 cup water

Directions

In a saucepan, saute onion in butter until tender. Stir in the coleslaw mix, carrot, parsley, salt and pepper. Add water. Bring to a boil. Reduce heat; cover and simmer for 3 minutes. Uncover; simmer 3 minutes longer or until tender. Yield: 2 servings.
Originally published as Colorful Braised Vegetables in Cooking for One or Two Cookbook 2003, p233

Nutritional Facts

2/3 cup: 99 calories, 6g fat (4g saturated fat), 16mg cholesterol, 391mg sodium, 11g carbohydrate (0 sugars, 3g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

  • 1/3 cup chopped onion
  • 1 tablespoon butter or stick margarine
  • 2 cups coleslaw mix
  • 1 medium carrot, shredded
  • 2 tablespoons minced fresh parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/3 cup water
  1. In a saucepan, saute onion in butter until tender. Stir in the coleslaw mix, carrot, parsley, salt and pepper. Add water. Bring to a boil. Reduce heat; cover and simmer for 3 minutes. Uncover; simmer 3 minutes longer or until tender. Yield: 2 servings.
Originally published as Colorful Braised Vegetables in Cooking for One or Two Cookbook 2003, p233

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