Saute of Root Vegetables

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Saute of Root Vegetables
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
total:
45 mins
Servings:
8

Ingredients

Directions

  • 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:
70 calories; protein 2.1g; carbohydrates 13.7g; dietary fiber 2.8g; sugars 4.6g; fat 1.3g; saturated fat 0.7g; cholesterol 2.5mg; vitamin a iu 4777.5IU; vitamin c 17.2mg; folate 37.1mcg; calcium 60.2mg; iron 1.3mg; magnesium 27.4mg; potassium 383.3mg; sodium 172.6mg; thiamin 0.1mg.
Exchanges:

2 vegetable

© Copyright 2021 eatingwell.com. All rights reserved. Printed from https://www.eatingwell.com 09/22/2021
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