Vegetable Sauté

Prep Time: 10 minutes
Cooking Time: 15 minutes

Ingredients

• 1 tsp extra virgin olive oil
• 1/2 cup onions, sweet, raw
• 3 cup, diced potatoes, russet, flesh and skin, raw
• 3/4 cup carrots, baby, raw
• 3/4 cup asparagus, raw
• 3/4 cup, chopped peas, edible-podded, raw
• 1/2 cup slices radishes, oriental, raw
• 1/4 tsp table salt
• 1/4 tsp black pepper
• 1/2 tsp dill weed, fresh

Instructions

1. Heat the oil in a skillet. Cook the onion 2 minutes, add the garlic and cook another minute.
2. Stir in the potatoes and carrots. Cover, turn the heat on low, and cook until almost tender, about 4 minutes.
3. If the vegetables start to brown, add a Tablespoon or 2 of water.
4. Now add the asparagus, peas, radishes, salt, pepper, and dill. Cook, stirring often, until just tender - about 4 minutes more.
5. Serve immediately.

Nutrition Facts

• Number of Servings Per Container: 4
• Serving Size: 1 (184g)
• Calories: 130
• Total Fat: 1.5g, 0%
  • Saturated Fat: 0g, 0%
  • Trans Fat: 0g
• Cholesterol: 0mg, 0%
• Sodium: 180mg, 8%
• Total Carbohydrate: 27g, 10%
  • Dietary Fiber: 4g. 13%
  • Total Sugars: 4g
    • Added Sugars: 0g, 0%
• Protein: 4g, 8%
• Vitamin D: 0mcg, 0%
• Calcium: 40mg, 3%
• Iron: 2mg, 12%
• Potassium: 700mg, 14%