Vegetable Trio Recipe

4.5 3 3
Vegetable Trio Recipe
Vegetable Trio Recipe photo by Taste of Home
Publisher Photo

Vegetable Trio Recipe

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4.5 3 3
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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Nutritional Facts

3/4 cup: 79 calories, 3g fat (2g saturated fat), 10mg cholesterol, 654mg sodium, 12g carbohydrate (6g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

  • 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
  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

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Kathyjordan User ID: 6897948 225151
Reviewed Apr. 20, 2015

"olive oil and any veggie would wokr"

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cml3720 User ID: 1090826 206577
Reviewed Mar. 14, 2014

"Delicious :)"

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[email protected] User ID: 1013924 56581
Reviewed Oct. 28, 2012

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

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