Kitchen Sanctuary · by Nicky Corbishley★ 5.0 (2)
Steamed Veg Medley Recipe
NUTRITION · PER SERVING30M COOK
CAL 5%·PRO 8%
CARBS 13G55% OF CAL
5G FIBER0G ADDED6G INTRINSIC2G OTHER6G TOTAL SUGAR
FAT 4G41% OF CAL
3G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A steamed medley of carrots, cauliflower, broccoli, asparagus, and green beans with butter and parsley. A simple vegetable side dish for six.
side♒ steamergluten freevegetarian
View the full recipe on Kitchen Sanctuary →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 300 g (10.5 oz) Chantenay carrots (scrubbed)
- 1 small head of cauliflower (chopped into florets)
- 1 head of broccoli (chopped into florets)
- 150 g (5.3 oz) asparagus
- 150 g 5.3 oz) fine green beans
- 2 tbsp salted butter (softened)
- ¼ tsp white pepper
- 1 tbsp finely chopped fresh parsley
At a glance
PER SERVING · TIME 30M
CAL 5%·PRO 8%
CARBS 13G55% OF CAL
5G FIBER0G ADDED6G INTRINSIC2G OTHER6G TOTAL SUGAR
FAT 4G41% OF CAL
3G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 91mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 614mg
- Calcium
- 66mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 91MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.