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Steamed Winter Vegetables Recipe

Photo by: Taste of Home

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.

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6 Servings
Prep/Total Time: 20 min.

Ingredients

1 pound small red potatoes, cut into 1-inch chunks
1/2 pound brussels sprouts, halved
2 medium parsnips, peeled and cut into 1/2-inch chunks
1 small turnip, peeled and cut into 1/2-inch chunks
2 small carrots, cut into 1/4- to 1/2-inch slices
4-1/2 teaspoons butter
1-1/2 teaspoons snipped fresh dill
1-1/2 teaspoons white vinegar
1-1/2 teaspoons prepared horseradish, drained
1/4 teaspoon salt

Directions

Place the vegetables in a steamer basket. Place in a large saucepan over 1 in. of water; bring to a boil. Cover and steam for 10-12 minutes or until crisp-tender.
Melt butter in a large nonstick skillet. Stir in the vegetables and toss to coat evenly. In a small bowl, combine the dill, vinegar, horseradish and salt. Pour over the vegetables; toss to coat evenly. Serve immediately. Yield: 6 servings.

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.

Steamed Winter Vegetables published in Light & Tasty February/March 2004, p22

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