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.

EatingWell Test Kitchen
Source: EatingWell Magazine, Holiday Issue 1995


Ingredient Checklist


Instructions Checklist
  • 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.



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

70 calories; protein 2.1g 4% DV; carbohydrates 13.7g 4% DV; dietary fiber 2.8g 11% DV; sugars 4.6g; fat 1.3g 2% DV; saturated fat 0.7g 3% DV; cholesterol 2.5mg 1% DV; vitamin a iu 4777.5IU 96% DV; vitamin c 17.2mg 29% DV; folate 37.1mcg 9% DV; calcium 60.2mg 6% DV; iron 1.3mg 7% DV; magnesium 27.4mg 10% DV; potassium 383.3mg 11% DV; sodium 172.6mg 7% DV; thiamin 0.1mg 9% DV.