Prep Time: 20 Minutes Serves: 4 Cook time: 20 MinutesIngredients:
1/3 Cup Fresh shucked Corn
1/3 Cup asparagus, chopped
1/3 Cup mushrooms, sliced
1/3 Cup sweet potato, diced
1/2 shallot, diced
1/3 Cup Tomato, diced
1 teaspoon garlic, minced
1/4 Cup chicken or vegetable stock
2 Tablespoons Olive Oil
Salt and Pepper
Preparation:
- Roast sweet potato in oven at 350ºF for 20 minutes beforehand. Then season the potatoes with salt and pepper and place on a greased cooking sheet in oven for another 10 minutes at 350ºF before adding to the vegetable mixture.
- Saute shallots and garlic in 1 Tbsp olive oil.
- Add another Tbsp olive oil to the garlic and shallots, if necessary, and all remaining vegetable, including sweet potatoes.
- Saute everthing for 5 minutes.
- Add stock and reduce for 2 minutes and serve.
Nutrients per serving (based on 4 servings): 105 calories, 7 g fat, 2 g protein, 1 g fiber, 9 g carbohydrates, 0 mg cholesterol, 67 mg sodium. Excellent source of vitamin A.
1 comment:
Made this last night and It was so, so good. It just had a fresh taste. I used powered vegetable stock and it really enhanced the flavors of the Vegetables. I couldn't find sweet potatoes at the store so I bought yams instead and they were super good I also added some red potatoes to the dish and they ended up being my favorite part so I am glad I added them. Also I cooked the yams and red potatoes in the oven for 30 minutes, next time I will only cook them for 20 minutes in the oven because the yams were a little over cooked.
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