"Cocotte" of Vegetables
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 2 cups canned low-salt chicken broth
- Carbohydrate 16 g(5%)
- Cholesterol 22 mg(7%)
- Fat 14 g(22%)
- Fiber 5 g(19%)
- Protein 9 g(18%)
- Saturated Fat 5 g(24%)
- Sodium 335 mg(14%)
- Calories 222
Preparation Cook bacon in heavy large pot over medium heat until crisp, about 8 minutes. Using tongs, remove bacon ( reserve for another use). Add broth and tomatoes to dripping. Increase heat and bring to boil. Add turnips and radishes; cook 2 minutes. Add carrots; cook 3 minutes. Add sugar snap peas and green beans; cook until all vegetables are crisp-tender, about 5 minutes longer. Using slotted spoon, transfer vegetables to bowl. Boil cooking liquid until thickened, about 8 minutes. Add lettuce, peas and cooked vegetables. Stir until lettuce wilts. Season with salt and pepper. Serve hot.
Preparation Cook bacon in heavy large pot over medium heat until crisp, about 8 minutes. Using tongs, remove bacon ( reserve for another use). Add broth and tomatoes to dripping. Increase heat and bring to boil. Add turnips and radishes; cook 2 minutes. Add carrots; cook 3 minutes. Add sugar snap peas and green beans; cook until all vegetables are crisp-tender, about 5 minutes longer. Using slotted spoon, transfer vegetables to bowl. Boil cooking liquid until thickened, about 8 minutes. Add lettuce, peas and cooked vegetables. Stir until lettuce wilts. Season with salt and pepper. Serve hot.
