Lemon and Fennel Marinated Vegetables - 4g Carbs, Fiber, 2.4g Sugar
Sweet and tangy vegetables marinated with lemon and fennel.
Prep Time: 15 min
Cook Time: 8 min
1 cup cold water
2 each medium carrots
1 cup fresh mushrooms
1/2 each small red bell peppers
3 Tbsp fresh lemon juice
1 Tbsp sugar
1 Tbsp olive oil
1 each medium garlic cloves
1/2 tsp fennel seed, ground
1/2 tsp ground basil leaves
1 pinch black pepper
In small saucepan, bring water to boil over high heat. Add carrots, return to boil. Reduce heat to medium-low. Cover and simmer 5 minutes. Drain. Move to separate bowl of ice water for 30 seconds to stop cooking.
In large resealable plastic food storage bag, add carrots, mushrooms, and bell peppers.
In small bowl, combine lemon juice, sugar, oil, garlic, fennel seeds, basil, and black pepper. Pour over vegetable mixture.
Close plastic bag securely, turn to coat. Place in refrigerator 8-24 hours, turning occasionally.
Drain, discard marinade, and place vegetables in serving dish.
Nutrition per Serving: 33.5 Calories, 1.9g Total Fat, 0.2g Saturated Fat, 0.2g Unsaturated Fat, 55mg Potassium, 12.8mg Sodium,
4g Total Carbs, Dietary Fiber, 2.4g Sugars, 0.6g Protein
Dietary Exchanges: 1/2 Fat , 1/2 Vegetables
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