Sauté of Root Vegetables

November/December 1993

Your rating: None Average: 4.3 (6 votes)

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.

Sauté of Root Vegetables

Makes: 8 servings

Active Time:

Total Time:


  • 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


  1. 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.


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

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

Carbohydrate Servings: 1

Exchanges: 2 vegetable

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