* Exported from MasterCook *
BRAISED WINTER VEGETABLES
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : carrots parsnips
potatoes rutabaga
sweet potato
Amount Measure Ingredient -- Preparation Method
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1 medium onion -- coarsely chopped
2 cloves garlic -- coarsely chopped
4 1/2 teaspoons canola oil
1 medium sweet potato -- peeled and cut into 1 1/2 inch cubes
1 medium potato -- peeled and cut into 1 1/2 inch cubes
1 small rutabaga -- peeled and cut into 1 1/2 inch cubes
2 medium carrots -- cut into 1-inch pieces
1 medium parsnip -- peeled and cut into 1 1/2 inch pieces
2 teaspoons fresh thyme -- or 3/4 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
1 bay leaf
1/2 cup fat-free chicken broth -- or vegetable broth
1. In a large heavy saucepan or Dutch oven coated with nonstick cooking spray, saute onion and garlic in oil until tender. Stir in the vegetables and seasonings. Add broth. Bring to a boil. Reduce heat; cover and simmer for 20 to 25 minutes or until vegetables are tender.
2. Uncover and increase heat to medium-high; cook until most of the liquid has evaporated. Discard bay leaf before serving.
Source:
"Taste of Home's Light and Tasty March 2006"
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Per Serving (excluding unknown items): 95 Calories; 3g Fat (25.0% calories from fat); 2g Protein; 17g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 314mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat.
NOTES : FLEX POINTS PER SERVING: 2
SERVING SIZE: 1 cup
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
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