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

• 2 teaspoons butter
• 2 cups matchstick-cut carrots, (4 small)
• 2 cups matchstick-cut leeks, (3 leeks, white and light green parts only)
• 2 cups matchstick-cut rutabaga, (1/3 large)
• 2 cups matchstick-cut celery root, or parsnips
• 1 cup reduced-sodium chicken broth
• 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
• Salt & freshly ground pepper, to taste

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

• Make Ahead Tip: Cover and refrigerate up to 8 hours in advance. Reheat gently on the stovetop, adding a little water, if necessary.