Home > Recipes > Braised Winter Vegetables

Braised Winter Vegetables Recipe

Try these flavorful root vegetables simmered in a seasoned broth from our Test Kitchen. The good-for-you blend makes a comforting side dish with hearty entrees and roasts.

This recipe is:

Healthy

Diabetic Friendly

[X]

Rate Braised Winter Vegetables Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Braised Winter Vegetables Recipe

Prep: 25 min. Cook: 35 min.

Yield: 8 Servings

25 35 60

Ingredients

1 medium onion, coarsely chopped
2 garlic cloves, 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 minced fresh thyme or 3/4 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
1 bay leaf
1/2 cup reduced-sodium chicken broth or vegetable broth

Directions

In a large heavy saucepan or Dutch oven coated with 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 20-25 minutes or until vegetables are tender.
Uncover and increase heat to medium-high; cook until most of the liquid has evaporated. Discard bay leaf before serving. Yield: 8 servings.

Nutritional Analysis: 1 cup equals 92 calories, 3 g fat (trace saturated fat), 0 cholesterol, 349 mg sodium, 16 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.

Originally published as Braised Winter Vegetables in Light & Tasty February/March 2006, p45