Return to Main Recipes Page/Return to Home Page

Match AllAny terms in Jewish Food List Archive Keywords:

1-1/2 cups carrots, cut in 2" sticks
2 tablespoons fat-free vegetarian broth, chicken flavor
1-1/2 cups zucchini, cut in 2" sticks
1 teaspoon apple cider vinegar
1 teaspoon honey
1-1/2 teaspoons Dijon mustard

Combine carrots and broth in saucepan. Cover and cook over medium heat 10 minutes. Add zucchini and cook an additional 5 minutes or until veggies are just tender. Add more broth, if necessary, to keep from burning.

Stir vinegar, honey, and mustard into vegetables. Cook for a few minutes over medium heat until liquid cooks off.

Posted by Annice Grinberg, Z'L

Nutritional Info Per Serving: 34 Calories (kcal); trace Total Fat; (5% calories from fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 42mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates