Spring Vegetable Sauté

California Raisin Marketing Board
  • Yield: 6 servings


6 baby artichokes
24 baby carrots, peeled and trimmed
1cup thin green beans, cut in 1-1/2-inch lengths
16 frozen white pearl onions, thawed
1tablespoon butter
1clove garlic, minced
12 green onions, white and light-green parts cut into 1-1/2-inch lengths
1-1/2cup California raisins
1/4cup fresh chopped parsley leaves
1/2teaspoon salt
1pinch freshly ground pepper



Recipe courtesy of the California Raisin Marketing Board

Nutritional Info *per serving

  • Glycemic Load 17.51
  • Calories 240
  • Fat 2.5g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0.5g
  • Cholesterol 5mg
  • Sodium 380mg
  • Potassium 1050mg
  • Carbohydrate 54g
  • Fiber 12g
  • Sugars 28g
  • Protein 7g
  • Trans Fat 0g
  • Vitamin A 120%
  • Vitamin C 50%
  • Calcium 15%
  • Iron 20%
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