Saute of Root Vegetables

Saute of Root Vegetables

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From: EatingWell Magazine, Holiday Issue 1995

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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 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, ( ⅓ 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


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  1. 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 information

  • Per serving: 70 calories; 1 g fat(1 g sat); 3 g fiber; 14 g carbohydrates; 2 g protein; 37 mcg folate; 3 mg cholesterol; 5 g sugars; 0 g added sugars; 4,778 IU vitamin A; 17 mg vitamin C; 60 mg calcium; 1 mg iron; 173 mg sodium; 383 mg potassium
  • Nutrition Bonus: Vitamin A (96% daily value), Vitamin C (28% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable

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