Saute of Root Vegetables
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. Source: EatingWell Magazine, Holiday Issue 1995
Ingredients
Directions
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Melt butter in a large nonstick skillet over medium heat. Add carrots, leeks, rutabagas and celery root (or parsnips); saute 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.
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Tips
Make Ahead Tip: Cover and refrigerate up to 8 hours in advance. Reheat gently on the stovetop, adding a little water, if necessary.
Nutrition Facts
Per Serving:
70 calories; 1.3 g total fat; 0.7 g saturated fat; 3 mg cholesterol; 173 mg sodium. 383 mg potassium; 13.7 g carbohydrates; 2.8 g fiber; 5 g sugar; 2.1 g protein; 4778 IU vitamin a iu; 17 mg vitamin c; 37 mcg folate; 60 mg calcium; 1 mg iron; 27 mg magnesium;
Exchanges:
2 vegetable