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Five-Vegetable Medley Recipe
Five-Vegetable Medley Recipe photo by Taste of Home

Five-Vegetable Medley Recipe

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To brighten up her mealtime menus, Katherine Desrosiers simply adds this colorful and delicious side dish. The busy cook from Trail, British Columbia cuts fresh veggies julienne-style and sautes them in a little butter and wine for a crisp-tender mix.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 2 medium parsnips, peeled and julienned
  • 2 medium carrot, julienned
  • 2 celery ribs, julienned
  • 1 small turnip, peeled and julienned
  • 2 tablespoons butter
  • 1 medium sweet red pepper, julienned
  • 1/2 cup white wine or chicken broth

Nutritional Facts

One serving (1/2 cup) equals 103 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 84 mg sodium, 13 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

Directions

  1. In a large skillet, saute the parsnips, carrots, celery and turnip in butter for 5 minutes. Add red pepper; cook and stir 1 minute longer. Add wine or broth. Bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until vegetables are tender. Serve with a slotted spoon. Yield: 6 servings.
Originally published as Five-Vegetable Medley in Quick Cooking November/December 2004, p38

Nutritional Facts

One serving (1/2 cup) equals 103 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 84 mg sodium, 13 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Five-Vegetable Medley

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Reviewed Jul. 19, 2013

Hubby and I thought this was very,very good and will definitely make it again. I used low sodium chicken broth.

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