Mixed Vegetables Recipe

Mixed Vegetables Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

"This comforting skillet side dish has been a huge hit with my family from the first time I served it," relates Anna Mary Beiler of Strasburg, Pennsylvania.

This recipe is:

Diabetic Friendly

[X]

Rate Mixed Vegetables Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Mixed Vegetables Recipe

Prep: 10 min. Cook: 30 min.

Yield: 11 Servings

10 30 40

Ingredients

1 cup sliced celery
1/2 cup chopped onion
2 garlic cloves, minced
3 tablespoons reduced-fat margarine
1-1/2 cups reduced-sodium chicken broth
4 cups cubed peeled potatoes
1 cup julienned carrots
1/4 teaspoon pepper
1 tablespoon chopped fresh parsley

Directions

In a large skillet, saute celery, onion and garlic in margarine until tender. Add broth, potatoes, carrots and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
Uncover and simmer for 5 minutes or until broth has thickened slightly, stirring occasionally. Sprinkle with parsley; serve with a slotted spoon. Yield: 11 servings.

Diabetic Exchanges: One 1/2-cup serving equals 1 vegetable, 1/2 starch, 1/2 fat; also, 79 calories, 66 mg sodium, 1 mg cholesterol, 14 gm carbohydrate, 2 gm protein, 2 gm fat.

Originally published as Mixed Vegetables in Taste of Home October/November 1997, p16