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Mixed Vegetables

 Mixed Vegetables
"This comforting skillet side dish has been a huge hit with my family from the first time I served it," relates Anna Mary Beiler of Strasburg, Pennsylvania.
11 ServingsPrep: 10 min. Cook: 30 min.

Ingredients

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

Directions

  • In a large skillet, saute celery, onion and garlic in margarine until
  • tender. Add broth, potatoes, carrots and pepper; bring to a boil.
  • Reduce heat; cover and simmer for 15-20 minutes or until potatoes
  • are tender.
  • Uncover and simmer for 5 minutes or until broth has thickened
  • slightly, stirring occasionally. Sprinkle with parsley; serve with a
  • slotted spoon. Yield: 11 servings.
Nutritional Facts:Diabetic Exchanges: One 1/2-cup serving equals 1 vegetable, 1/2 starch, 1/2 fat; also, 79 calories, 66 mg sodium, 1 mg cholesterol, 14 gm carbohydrate, 2 gm protein, 2 gm fat.