TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 10 servings


  • 1 cup sliced celery
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 3 tablespoons butter
  • 1-1/3 cups reduced-sodium chicken broth
  • 1/4 cup water
  • 4 cups cubed peeled potatoes
  • 1 cup julienned carrots
  • 1/4 teaspoon pepper
  • 1 tablespoon chopped fresh parsley

Nutritional Facts

1/2 cup: 101 calories, 4g fat (0 saturated fat), 2mg cholesterol, 148mg sodium, 15g carbohydrate (0 sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.


  1. In a skillet, saute celery, onion and garlic in butter until tender. Add the broth, water, potatoes, carrots and pepper. Bring to a boil; reduce heat. Cover and simmer 15-20 minutes or until potatoes are tender. Uncover and simmer for 5 minutes or until broth has slightly thickened, stirring occasionally. Sprinkle with parsley; serve immediately. Yield: 10 servings.
Originally published as Mixed Vegetable Side Dish in Taste of Home's Down-Home Diabetic Cookbook Annual 1995, p250

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dhthompson0213 User ID: 7851835 59071
Reviewed Jun. 17, 2014

"Very nice recipe. Goes with everything. Only reason doesn't get 5 stars is the time to cut veggies. I will definitely make this often."

MMMBJONES User ID: 5337572 52630
Reviewed Sep. 19, 2010

"This is a perfect side dish with pot roast. My kids don't like the veggies when they are cooked with the roast, so this was perfect."

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