Butternut Squash, Carrot & Parsnip Ragout
Butternut squash, carrots and parsnips take on a sweet intensity when gently braised in broth. Serve with roast chicken, grilled salmon fillets or pan-seared pork tenderloin.
Source: EatingWell Magazine, September/October 1994
131 calories; protein 2.8g; carbohydrates 25.4g; dietary fiber 5.3g; sugars 7.7g; fat 3.1g; saturated fat 1.4g; cholesterol 5.1mg; vitamin a iu 15122.8IU; vitamin c 28.5mg; folate 77.3mcg; calcium 82mg; iron 1.6mg; magnesium 50.7mg; potassium 646.3mg; sodium 206.8mg; thiamin 0.2mg.
1 starch, 3 vegetable, 1/2 fat