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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (306g) Recipe makes 8 servings |
||
| Calories 211 | ||
| Calories from Fat 61 | (29%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.9g | 10% | |
| Saturated Fat 3.9g | 19% | |
| Monounsaturated Fat 1.8g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 15mg | 5% | |
| Sodium 127mg | 5% | |
| Potassium 866mg | 24% | |
| Total Carbohydrate 34.6g | 11% | |
| Dietary Fiber 9.3g | 37% | |
| Sugars 10.4g | ||
| Protein 8.0g | 15% | |
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Mississippi Valley Autumn Dinner
Garden Vegetable Platter
By: Molly53
Aug 26, 2008
A beautiful presentation of your summer garden's bounty. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate.
SERVES 8
Ingredients
- 2 heads cauliflower
- 6 carrots, peeled and cut into sticks
- 2 1/2 cups peas
- 4 ears corn, husked and cut in half
- salt and pepper, to taste
- 4 tablespoons butter, more to taste
- paprika
Directions
1
Leave cauliflower heads whole with some of the green leaves around them.2
Cook vegetables separately in boiling, salted water.3
Drain very well, season with salt, pepper and butter.4
Arrange attractively on a hot platter, sprinkle cauliflower with a little paprika and place a generous piece of butter on each vegetable.
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