- 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
- 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
Reviews for Mixed Vegetable Side Dish(1)
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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.