fall vegetable side

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 247.2
  • Total Fat: 14.7 g
  • Cholesterol: 1.4 mg
  • Sodium: 286.7 mg
  • Total Carbs: 29.0 g
  • Dietary Fiber: 6.0 g
  • Protein: 2.9 g

View full nutritional breakdown of fall vegetable side calories by ingredient
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Introduction

Good side for baked pork chops on a chilly September evening. Good side for baked pork chops on a chilly September evening.
Number of Servings: 4

Ingredients

    2 medium potatoes, peeled
    1 cup carrots
    1/2 onion
    3/4 cup butternut squash soup
    2 tbsp Badia complete
    4 tbsp olive oil

Tips

You could offer grated reggiano or other cheese as a topping.


Directions

Finely chop onion. Juliene potatoes and carrots, about 1 inch long and large match stick thick. Brown onions over medium heat in 8 inch frying pan with 1 tbsp of olive oil and 1 tbsp of badia. Add carrots and potatoes and remaining badia and olive oil. Stir. Let them slightly brown on one side (approx 3 minutes) and then flip them over and slightly brown the other side. Add butternut squash soup and when it is warm reduce heat to simmer for 18 minutes. Soup should reduce. (While the pork chops bake)

Serving Size: Four 3/4 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user OLD-NACL.

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