Nutrition per serving may change if servings are adjusted.
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
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.
70 calories;1.0 g fat(1.0 g sat); 3.0 g fiber; 14.0 g carbohydrates; 2.0 g protein; 37.0 mcg folate; 3 mg cholesterol; 5.0 g sugars; 0.0 g added sugars; 4778.0 IU vitamin A; 17.0 mg vitamin C; 60.0 mg calcium; 1.0 mg iron; 173 mg sodium; 383.0 mg potassium
Vitamin A (96% daily value), Vitamin C (28% dv)