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Potatoes, parsnips, carrots, brussels sprouts and turnips star in this colorful side dish from Marilyn Leedom of Appleton, Wisconsin. A dash of horseradish and dill perk up this vegetable assortment that makes an appealing partner to any winter entree.
This recipe is:
Nutritional Analysis: One serving (3/4 cup) equals 123 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 162 mg sodium, 22 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.
Originally published as Steamed Winter Vegetables in
Light & Tasty
February/March 2004, p22
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