Sauté of Root Vegetables

From EatingWell: November/December 1993 — Subscribe Now!

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.

8 servings

Active Time: 35 minutes

Total Time: 45 minutes

Nutrition Profile

Ingredients

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, (1/3 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

Preparation

Melt butter in a large nonstick skillet over medium heat. Add carrots, leeks, rutabagas and celery root (or parsnips); sauté 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.

Tips & Notes

Make Ahead Tip: Cover and refrigerate up to 8 hours in advance. Reheat gently on the stovetop, adding a little water, if necessary.

Nutrition

Per serving: 70 calories; 1 g fat (1 g sat, 0 g mono); 3 mg cholesterol; 14 g carbohydrates; 2 g protein; 3 g fiber; 123 mg sodium; 367 mg potassium.

Nutrition Bonus: Vitamin A (96% daily value), Vitamin C (29% dv).

1 Carbohydrate Serving

Exchanges: 2 vegetable