Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Rose | not in our table | 0 |
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
- 4 (10-oz) packages frozen broccoli spears
- 2 tablespoons minced onion
- 2 tablespoons butter
- 2 (8-oz) cartons sour cream
- 2 teaspoons sugar
- ½ teaspoon red wine vinegar
- ½ teaspoon paprika
- ½ cup chopped salted peanuts
- tomato roses (optional)
Directions
Cook broccoli according to package directions.
Sauté onion in butter in heavy skillet until tender.
Remove from heat; stir in sour cream, sugar, vinegar, and paprika.
Arrange broccoli on serving dish.
Spoon sauce over broccoli; sprinkle with peanuts.
Garnish with tomato roses, if desired.
Category:Cathy's Recipes
Category:Broccoli Recipes
Category:Sour cream Recipes
Category:Peanut Recipes