Winter Vegetables Recipe

Winter Vegetables Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

The flavor of thyme shines through in this recipe. The colorful array of vegetables is so appealing on the table. It’s a great way to showcase often unused broccoli stalks.

This recipe is:

Diabetic Friendly

[X]

Rate Winter Vegetables Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Winter Vegetables Recipe

Prep: 25 min. Cook: 20 min.

Yield: 12 Servings

25 20 45

Ingredients

3 medium turnips, peeled and cut into 2-inch julienne strips
1 large rutabaga, peeled and cut into 2-inch julienne strips
4 medium carrots, cut into 2-inch julienne strips
3 fresh broccoli spears
1 tablespoon butter
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon dried thyme
Pepper to taste

Directions

Place the turnips, rutabaga and carrots in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10 minutes.
Meanwhile, cut florets from broccoli and save for another use. Cut broccoli stalks into 2-in. julienne strips; add to saucepan. Cover and cook 5 minutes longer or until vegetables are crisp-tender; drain well.
In a large skillet, saute vegetables in butter. Stir in the parsley, salt, thyme and pepper. Yield: 12 servings.

Nutritional Facts 3/4 cup equals 51 calories, 1 g fat (1 g saturated fat), 3 mg cholesterol, 151 mg sodium, 10 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchange: 2 vegetable.

Originally published as Winter Vegetables in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p123