How to make a vegetable garden
The perfect gift for the person who has always wanted to have a vegetable gardener’s paradise, this recipe combines vegetables from a healthy plant stand with a few simple, yet delicious steps.
Vegetable garden recipe: 1 lb carrots, cut into bite size pieces, about 6 medium potatoes, peeled and diced 1 cup broccoli florets 1 medium sweet potato, peeled, cut in 1/2 inch chunks 1 bunch kale, cut up 1 bunch celery, cut to 1 inch pieces 1 bunch baby spinach, cut 1 bunch watercress, cut 4 small pieces of baby spinach into 1/4 inch chunks 2 cups vegetable stock, or water 1 tsp salt 3/4 cup olive oil 2 tsp minced garlic 1/3 cup water 3/8 cup apple cider vinegar 1 cup fresh thyme leaves (about 1 1/8 oz) Directions To start off, take your carrots and cut them into bite-sized pieces.
Peel the broccoli floret, sweet potato and kale, then dice them up.
Add the chopped cauliflower and watercressed baby spinach and mix well.
Now, start cooking the stock.
Heat olive oil in a skillet over medium-high heat.
Add 1 tsp of garlic and sauté for about a minute.
Then add the rest of the ingredients (about 2 cups) and stir to combine.
Now add the stock and cook for about 3 minutes, until the vegetables are tender.
If you are making this for a group of friends or family, add them in the same pan, along with the carrots, sweet potatoes, and cauliflower.
Nutrition Facts How to Make a Vegetable Garden Recipe Amount Per Serving Calories 239 Calories from Fat 99 % Daily Value* Total Fat 15g 22% Saturated Fat 3g 15% Cholesterol 60mg 22% Sodium 2,000mg 45% Potassium 3,600mg 25% Total Carbohydrates 9g 3% Dietary Fiber 4g 16% Sugars 5g Protein 18g 32% Vitamin A 6.9% Vitamin C 34.5% Calcium 3.6% Iron 8.3% * Percent Daily Values are based on a 2000 calorie diet.