Dinner

Braised Vegetables with Lemon and Parsley is for Dinner.

Braised Vegetables with Lemon and Parsley takes 10 minutes to prepare.

Braised Vegetables with Lemon and Parsley takes 20 minutes to cook.

Braised Vegetables with Lemon and Parsley makes 4 servings.

The ingredients for Braised Vegetables with Lemon and Parsley are:

Pared zest and juice of 1 lemon
4 tbsp olive oil
Bunch of flat-leaf parsley
2 bay leaves
2 or 3 sprigs of thyme
4 large carrots, cut into batons
2 red peppers, seeded and cut into chunks
225g broccoli, cut into florets
225g mangetout, halved lengthwise
Bunch of salad onions, trimmed

Here is how you make Braised Vegetables with Lemon and Parsley:

Put the pared lemon zest into a large saucepan with the olive oil, 125ml water, the stalks of the parsley, the bay leaves and the sprigs of thyme.Bring to the boil, then add the carrots. Simmer for about 5 minutes, to par-cook the carrots, then add the peppers and cook for another 5 minutes.Add the broccoli and cook for about 4 minutes, until it is beginning to soften, then add the mangetout and salad onions and cook for a further 2 minutes or so, until they're just tender.Pour in the lemon juice and season with salt and pepper. Just before serving, remove the bay leaves, chop the remaining parsley and stir in.Serving Size: 4Number of Servings: 4Recipe submitted by SparkPeople user TAKING-CONTROL.

The nutritional information for Braised Vegetables with Lemon and Parsley is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 247.4

• Total Fat: 14.5 g
• Cholesterol: 0.0 mg
• Sodium: 71.2 mg
• Total Carbs: 27.8 g
• Dietary Fiber: 8.3 g
• Protein: 6.4 g