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Dilled Fall Vegetables Recipe
Dilled Fall Vegetables Recipe photo by Taste of Home

Dilled Fall Vegetables Recipe

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Dish up a healthy serving of root vegetables seasoned with dill in this colorful, easy-to-fix combo from Janice Mitchell of Aurora, Colorado. “I sometimes substitute celery for the turnips, but I always get compliments,” she shares.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings

Ingredients

  • 1 cup sliced carrots
  • 1 cup chopped peeled turnips
  • 2 tablespoons lemon juice
  • 1 tablespoon canola oil
  • 1 tablespoon honey
  • 1/4 teaspoon dill weed
  • Salt and pepper to taste

Nutritional Facts

1 cup equals 142 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 66 mg sodium, 20 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

Directions

  1. Place 1 in. of water in a saucepan; add carrots and turnips. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain. Combine the remaining ingredients; drizzle over vegetables and toss lightly. Yield: 2 servings.
Originally published as Dilled Fall Vegetables in Cooking for 2 Fall 2005, p37

Nutritional Facts

1 cup equals 142 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 66 mg sodium, 20 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

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