Herbed Skillet Vegetables

Herbed Skillet Vegetables

1

"Taste the difference Swanson® Chicken Broth can make when potatoes, carrots and celery are cooked in broth instead of water!"
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Ingredients

40 m servings 251 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 251 kcal
  • 13%
  • Fat:
  • 0.4 g
  • < 1%
  • Carbs:
  • 56g
  • 18%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 303 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Mix cornstarch and 1/4 cup broth.
  2. Mix remaining broth, thyme, pepper, potatoes, carrots and celery in skillet. Heat to a boil. Cover and cook over low heat 20 minutes or until tender.
  3. Add cornstarch mixture. Cook and stir until mixture boils and thickens.

Reviews

1

I made these with the following changes: I added one half red onion, peeled, quartered and separated. I didn't care for the addition of the cornstarch. It made them "pasty." The flavor was g...