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4 servings, 1 cup (250 mL) each
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Cook carrots in medium saucepan of boiling water 6 min. or until crisp-tender, adding zucchini and peas for the last 3 min. Drain, then use as directed.
Stir in 1 Tbsp. chopped fresh parsley or chives before serving.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.