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Steamed Winter Vegetables Recipe
Steamed Winter Vegetables Recipe photo by Taste of Home

Steamed Winter Vegetables Recipe

Publisher Photo
Potatoes, parsnips, carrots, brussels sprouts and turnips star in this colorful side dish from Marilyn Leedom of Appleton, Wisconsin. A dash of horseradish and dill perk up this vegetable assortment that makes an appealing partner to any winter entree.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings

Ingredients

  • 1 pound small red potatoes, cut into 1-inch chunks
  • 1/2 pound brussels sprouts, halved
  • 2 medium parsnips, peeled and cut into 1/2-inch chunks
  • 1 small turnip, peeled and cut into 1/2-inch chunks
  • 2 small carrots, cut into 1/4- to 1/2-inch slices
  • 4-1/2 teaspoons butter
  • 1-1/2 teaspoons snipped fresh dill
  • 1-1/2 teaspoons white vinegar
  • 1-1/2 teaspoons prepared horseradish, drained
  • 1/4 teaspoon salt

Nutritional Facts

One serving (3/4 cup) equals 123 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 162 mg sodium, 22 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.

Directions

  1. Place the vegetables in a steamer basket. Place in a large saucepan over 1 in. of water; bring to a boil. Cover and steam for 10-12 minutes or until crisp-tender.
  2. Melt butter in a large nonstick skillet. Stir in the vegetables and toss to coat evenly. In a small bowl, combine the dill, vinegar, horseradish and salt. Pour over the vegetables; toss to coat evenly. Serve immediately. Yield: 6 servings.
Originally published as Steamed Winter Vegetables in Light & Tasty February/March 2004, p22

Nutritional Facts

One serving (3/4 cup) equals 123 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 162 mg sodium, 22 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.

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