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Winter Vegetables

 Winter Vegetables
The flavor of thyme shines through in this recipe. The colorful array of vegetables is so appealing on the table. It’s a great way to showcase often unused broccoli stalks.
12 ServingsPrep: 25 min. Cook: 20 min.


  • 3 medium turnips, peeled and cut into strips
  • 1 large rutabaga, peeled and cut into strips
  • 4 medium carrots, cut into strips
  • 3 fresh broccoli spears
  • 1 tablespoon butter
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • Pepper to taste


  • Place the turnips, rutabaga and carrots in a large saucepan and cover
  • with water. Bring to a boil. Reduce heat; cover and cook for 10
  • minutes.
  • Meanwhile, cut florets from broccoli and save for another use. Cut
  • broccoli stalks into strips; add to saucepan. Cover and cook 5
  • minutes longer or until vegetables are crisp-tender; drain well.
  • In a large skillet, saute vegetables in butter. Stir in the parsley,
  • salt, thyme and pepper. Yield: 12 servings.
Nutritional Facts: 3/4 cup equals 51 calories, 1 g fat (1 g saturated fat), 3 mg cholesterol, 151 mg sodium, 10 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchange: 2 vegetable.