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    You are in: Home / Recipes / Semi-Sweet Vegetables in Sauce Recipe
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    Semi-Sweet Vegetables in Sauce

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Dasha's Note:

    This topping/side dish is basically sautéed veggies with a creamy sauce, nuts and raisins. Great on rice, with meat, or just by themselves for a snack. I use the kind of oil that is sold at the little fruit stands. Its a Russian Sunflower oil with Vitamin E not extracted. It gives the best flavors. You can substitute with olive or regular vegetable oil.

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    Units: US | Metric


    1. 1
      Suggested shopping instructions: Carrots: Chop into 1/2 centimeter round slices. Onion: Chop into large quartered rings. Celery Sticks: Chop into large angled pieces. Green Pepper: Chop same as onions.
    2. 2
      Sauté veggies in oil on med/high. Do not overcook. Veggies should still be al'dente.
    3. 3
      Mix cornstarch into the cold chicken bouillon. (The other option is to use bouillon cubes. Dissolve 1 bouillon cube in the sauté pan with 1/2 cup water and simmer. Dissolve cornstarch in the other 1/2 cup COLD water. Then add to the sauté pan).
    4. 4
      Add raisins and stir.
    5. 5
      Turn off heat. Plate veggies and top with plenty of cashews.
    6. 6

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    Nutritional Facts for Semi-Sweet Vegetables in Sauce

    Serving Size: 1 (220 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 167.8
    Calories from Fat 66
    Total Fat 7.3 g
    Saturated Fat 1.0 g
    Cholesterol 0.0 mg
    Sodium 430.3 mg
    Total Carbohydrate 25.9 g
    Dietary Fiber 3.3 g
    Sugars 15.6 g
    Protein 2.0 g

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