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Five-Vegetable Medley Recipe

Five-Vegetable Medley Recipe

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. YIELD: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

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.

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.

Wine Pairings

Full-Bodied White Wine

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