Saute of Root Vegetables

Name: Saute of Root Vegetables
Total time: 45 min
Ingredients: 2 teaspoons butter; 2 cups 2 cups matchstick-cut carrots, (4 small); 2 cups 2 cups matchstick-cut leeks, (3 leeks, white and light green parts only); 2 cups 2 cups matchstick-cut rutabaga, (1/3 large); 2 cups 2 cups matchstick-cut celery root, or parsnips; 1 cup reduced-sodium chicken broth; 1 tablespoon 1 tablespoon chopped fresh thyme, or 1 teaspoon dried; 1 Salt & freshly ground pepper, to taste

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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

Ingredients

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

Directions

Step 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.

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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:

69.7 calories; protein 2.1g 4% DV; carbohydrates 13.7g 4% DV; exchange other carbs 1; 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.

Exchanges:

2 vegetable

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Saute of Root Vegetables

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Saute of Root Vegetables

Ingredients

Directions

Tips

Nutrition Facts

Reviews

All Reviews for Saute of Root Vegetables