Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
241
Calories
1g
Protein
25g
Fat
5g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/4 cup butter or margarine
- Grated peel and juice of 1/2 lemon
- 1 tablespoon chopped parsley
- 1/4 teaspoon oregano or basil leaves, crushed
- Cooked vegetables
- =
Directions
1
In small saucepan, melt butter. Add lemon peel, juice, parsley and oregano; heat. Serve over cooked vegetables.
2
Makes about 1/3 cup.
Recipe sourced from
fandom