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20 minute dinner recipes

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Sauté of Root Vegetables

http://www.eatingwell.com/recipes/saut_of_root_vegetables.html

From EatingWell:  November/December 1993

This delicious combination of leeks, rutabaga and celery root is seasoned with fresh thyme. Make it a meal: Serve with roast chicken, like Simple Roast Chicken.

8 servings | Active Time: 35 minutes | Total Time: 45 minutes

Ingredients

Preparation

  1. Melt butter in a large nonstick skillet over medium heat. Add carrots, leeks, rutabagas and celery root (or parsnips); sauté until softened, about 3 to 5 minutes. Add broth and thyme and bring to a simmer. Reduce heat to low, cover and cook, stirring occasionally, until the vegetables are tender and the broth has evaporated, 10 to 15 minutes. Season with salt and pepper.

Nutrition

Per serving : 70 Calories; 1 g Fat; 1 g Sat; 0 g Mono; 3 mg Cholesterol; 14 g Carbohydrates; 2 g Protein; 3 g Fiber; 123 mg Sodium; 367 mg Potassium

1 Carbohydrate Serving

Exchanges: 2 vegetable

Tips & Notes