Folate enhances your baby’s brain and nervous system development, while vitamin C boosts your immunity and fiber supports digestion.
MAKES ABOUT 2½ CUPS
IF you like lima beans and artichokes, you’ll love this nutrient-filled side dish. If you’ve never had this combo, it’s worth a try. This dish keeps for three days refrigerated. It does not freeze well.
1 cup vegetable stock
8 ounces frozen lima beans (about 1¾ cups)
1 (14-ounce) can artichoke hearts, drained and cut into quarters, or 1 (8-ounce) package frozen sliced artichoke hearts
½ cup half-and-half
1½ tablespoons quick-dissolving flour, such as Wondra, or to desired consistency
¼ cup chopped fresh dill
Salt and freshly ground black pepper
Squeeze of lemon juice
• In a large saucepan, bring the stock to a boil. Add the lima beans and artichoke hearts and return to a boil. Lower the heat and simmer, covered, for 5 minutes.
• Add the half-and-half and return to a simmer, then sprinkle in the flour, stir, and continue to simmer for 2 minutes. Add the dill and season to taste with salt and pepper and lemon juice. Serve warm.
Heaping ½ cup lima beans with artichoke hearts: Calories: 172 cals; Protein: 8 g; Carbohydrates: 29 g; Fat: 4 g; Fiber: 8 g; Sodium: 98 mg; Vitamin C: 17 mg; Folate: 90 mcg; Copper: 0.3 mg; Magnesium: 88 mg; Manganese: 1 mg; 2 CARBS