Lunch: Carrot Mushroom Medley Recipe
Ingredients
1 pound carrots, cut into 2-inch julienned strips
1 small onion, finely chopped
5 fresh mushrooms, sliced
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/4 teaspoon ground cardamom
1/8 teaspoon garlic salt
1/8 teaspoon pepper
2 tablespoons butter
Instructions
In a large skillet, saute vegetables and seasonings in butter for 8-10 minutes or until vegetables are crisp-tender. Serve immediately.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
