Vegetable Toss
- Preparing Time: 20 minutes
- Total Time: 20 minutes
- Served Person: 4
- 1 1/2 cups water
- 1/2 cup frozen peas
- 1 large onion
- 2 carrots
- 8 medium potatoes
- 1 sweet potato
- 1/2 cup frozen corn kernels
- 1/2 teaspoon vegetable oil
- 2 cloves garlic finely diced, (up to 3)
- 1 tbsp butter or margarine, (up to 2)
- Carbohydrate 93.68568 g
- Cholesterol 7.6325 mg
- Fat 3.97532911397777 g
- Fiber 12.9807501888275 g
- Protein 11.324925 g
- Saturated Fat 2.02770361849446 g
- Serving Size 1 1 Serving (610g)
- Sodium 106.616125 mg
- Sugar 80.7049298111725 g
- Trans Fat 0.360030029967109 g
- Calories 442 calories
Peel potatoes and carrots ( if desired ), peel sweet potato, wash and cut potatoes in half, cut carrots and sweet potato into large sections and place all into a large saucepan, add the one and a half cups of water and place on stovetop and bring to a boil, turn heat down to simmer once boiling and cook for about 15 minutes until tender ( remember to check the saucepan or it may burn if water evaporates to quickly ). Peel onion and garlic, wash, dice garlic finely and onion ( your choice, either sections, large or small dice ). Heat the oil on medium heat in a fry pan, when hot add onion and saute for 3 minutes then add the garlic and saute for 3 minutes more. Add the frozen corn, then the peas to the saucepan and cook for 5 minutes, all water should of evaporated by now so add the butter or margarine and then the sauted onion and garlic and toss through to coat all vegetables.
