Name: Saute of Root Vegetables
Total time: 45 min
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

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.

total:

45 mins

Servings:

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

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:

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

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Ingredients

Directions

Tips

Nutrition Facts