Herbed Skillet Vegetables

Preparation:  15 min. Cooking: 30 min. Total: 45 min.
Recipe photo
  • 2 Tbsp cornstarch
  • 1 can chicken stocks
  • 1 tsp dried thyme , crushed, leaves
  • 7/8 pinch pepper
  • 1 1/4 Lb small new potatoes , cut into quarters
  • 2 carrots , cut into 1 in. pieces
  • 1 1/2 Cup celery , cut into 2 in. pieces
Combine cornstarch and 1/4 normal cup stock in a bowl until smooth. Set aside. Combine remaining stock and next 5 ingredients in a heavy nonstick skillet over medium high heat. Bring to a boil. Reduce heat to low. Cover and cook 20 minutes, or until vegetables are tender.

Remove vegetables to serving dish with a slotted spoon. Stir reserved cornstarch mixture and add to skillet. Cook until mixture boils and thickens, stirring constantly. Serve over vegetables.
Calories
180 Cal
Fat
1.1 g
Carbs
37 g
Protein
6.7 g
Fiber
4.3 g
Sugar
3.6 g
Cholesterol
0.8 mg
Sodium
550 mg


Nutrients

Fiber     4.3 g
Fat     1.1 g
Sugar     3.6 g
Carbs     37 g
Protein     6.7 g
Calories     180 Cal

Fats

Fat, Poly     0.3 g
Fat, Mono     0.4 g
Fat, Sat     0.3 g
Fat, Trans     0 g
Fat, Percent     5.4 %

Vitamins

Vitamin, K     34 mcg     28 %
Vitamin, A     4200 IU     140 %
Vitamin, B12     0.2 mcg     6.4 %
Niacin     4.1 mg     26 %
Riboflavin     0.1 mg     7.8 %
Vitamin, C     23 mg     25 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.5 mg     33 %
Vitamin, E     0.5 mg     3.2 %
Panto, Acid     0.9 mg     19 %
Choline     33 mg     6 %
Thiamin     0.2 mg     16 %

Minerals

Calcium     49 mcg     4.9 %
Phosphorus     130 mg     19 %
Magnesium     43 mg     10 %
Copper     0.4 mcg     41 %
Fluoride     81 mcg     2000 %
Zinc     0.7 mg     6.6 %
Cholesterol     0.8 mg     0.2 %
Sodium     550 mg     37 %
Selenium     3 mcg     5.5 %
Manganese     0.5 mg     6.8 %
Potassium     880 mg     19 %
Iron     1.5 mg     19 %