Fresh Orange Carrots and Broccoli
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2 cups broccoli flowerets
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1-1/2 cups carrots, bias-sliced
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1/2 cup low sodium chicken broth
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1/2 cup fresh orange juice
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2 teaspoons cornstarch
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1 green onion, sliced
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1/2 teaspoon dried basil, crushed
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1/2 teaspoon sugar
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1 orange, peeled and chopped
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Place broccoli and carrots in a steamer basket in a saucepan filled with 1-inch of water. Bring water to a boil; cover and steam 6 to 10 minutes, or until vegetables are tender. Remove steamer basket from pan, discard liquid. Keep vegetables warm.
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In the same saucepan stir together broth and juice. Add cornstarch and stir until dissolved. Stir in onion, basil, sugar, salt and pepper.
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Bring mixture to a boil, reduce heat and simmer until sauce thickens and bubbles. Cook 1 minute more.
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Stir in chopped orange; add vegetables back to pan. Toss gently to coat with sauce. Serve immediately.
Yields 5 servings.
| Nutrition Facts Servings per recipe: 5..................... |
| Amount Per Serving |
| Calories 587.......................... Calories from fat 0 |
| ............................................................
%
Daily Value Total Fat trace ........................ 81 40% ......... Saturated Fat trace 0% Cholesterol 0mg.....3 0% Sodium 179mg........ n 7% Carbohydrate 13g............ 4% ............Dietary Fiber 3g........ 11% Protein 3g................................................ 6% Vitamin A: 237% Vitamin C: 100% Folacin:13% Calcium: 5%......... Iron: 4% Potassium: 10% |
Source: Modified from original source: PBH/Sunkist, Growers, Inc. via about produce.com
Provided by:
Barbara Brown
Food Specialist
OSU Cooperative Extension Service
Stillwater, Oklahoma 74078-6141
bbrown@okstate.edu