Photo: Gabriel Gurrola
Summer vegetable bowl
10 ingredients
Serves 2
openrecipes
Steamed vegetables in their own delicious juices - this dish is light and tasty
Estimated Nutrition (whole recipe, rough)
391
Calories
19g
Protein
18g
Fat
42g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Shiitake | 1/2 cup (73g) | 34 |
| Asparagus | 6 spears (90g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
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
- 1-2 carrots , cut into sticks if large
- 1-2 turnips , cut into wedges
- 1 tbsp dry sherry
- 2 tbsp soy sauce
- 1 medium courgette , cut into 1cm slices
- 4-6 short asparagus spears
- 3 fresh shiitake or open cup mushrooms , sliced into four
- 25g butter
- 2 spring onions , shredded
- 100g smoked tofu , cubed (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes