Braised Vegetables with Lemon and Parsley
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Pared zest and juice of 1 lemon4 tbsp olive oilBunch of flat-leaf parsley2 bay leaves2 or 3 sprigs of thyme4 large carrots, cut into batons2 red peppers, seeded and cut into chunks225g broccoli, cut into florets225g mangetout, halved lengthwiseBunch of salad onions, trimmed
Put the pared lemon zest into a large saucepan with the olive oil, 125ml water, the stalks of the parsley, the bay leaves and the sprigs of thyme.
Bring to the boil, then add the carrots. Simmer for about 5 minutes, to par-cook the carrots, then add the peppers and cook for another 5 minutes.
Add the broccoli and cook for about 4 minutes, until it is beginning to soften, then add the mangetout and salad onions and cook for a further 2 minutes or so, until they're just tender.
Pour in the lemon juice and season with salt and pepper. Just before serving, remove the bay leaves, chop the remaining parsley and stir in.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user TAKING-CONTROL.
Bring to the boil, then add the carrots. Simmer for about 5 minutes, to par-cook the carrots, then add the peppers and cook for another 5 minutes.
Add the broccoli and cook for about 4 minutes, until it is beginning to soften, then add the mangetout and salad onions and cook for a further 2 minutes or so, until they're just tender.
Pour in the lemon juice and season with salt and pepper. Just before serving, remove the bay leaves, chop the remaining parsley and stir in.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user TAKING-CONTROL.
Nutritional Info Amount Per Serving
- Calories: 247.4
- Total Fat: 14.5 g
- Cholesterol: 0.0 mg
- Sodium: 71.2 mg
- Total Carbs: 27.8 g
- Dietary Fiber: 8.3 g
- Protein: 6.4 g
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