Braised Winter Vegetables Recipe

5 1 2
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Braised Winter Vegetables Recipe

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5 1 2
Publisher Photo
Try these flavorful root vegetables simmered in a seasoned broth from our Test Kitchen. The good-for-you blend makes a comforting side dish with hearty entrees and roasts.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 35 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 35 min.

Ingredients

  • 1 medium onion, coarsely chopped
  • 2 garlic cloves, coarsely chopped
  • 4-1/2 teaspoons canola oil
  • 1 medium sweet potato, peeled and cut into 1-1/2-inch cubes
  • 1 medium potato, peeled and cut into 1-1/2-inch cubes
  • 1 small rutabaga, peeled and cut into 1-1/2-inch cubes
  • 2 medium carrots, cut into 1-inch pieces
  • 1 medium parsnip, peeled and cut into 1-1/2-inch pieces
  • 2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 bay leaf
  • 1/2 cup reduced-sodium chicken broth or vegetable broth

Directions

In a large heavy saucepan or Dutch oven coated with cooking spray, saute onion and garlic in oil until tender. Stir in the vegetables and seasonings. Add broth. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender.
Uncover and increase heat to medium-high; cook until most of the liquid has evaporated. Discard bay leaf before serving. Yield: 8 servings.
Originally published as Braised Winter Vegetables in Light & Tasty February/March 2006, p45

Nutritional Facts

1 cup: 92 calories, 3g fat (0 saturated fat), 0 cholesterol, 349mg sodium, 16g carbohydrate (6g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.

  • 1 medium onion, coarsely chopped
  • 2 garlic cloves, coarsely chopped
  • 4-1/2 teaspoons canola oil
  • 1 medium sweet potato, peeled and cut into 1-1/2-inch cubes
  • 1 medium potato, peeled and cut into 1-1/2-inch cubes
  • 1 small rutabaga, peeled and cut into 1-1/2-inch cubes
  • 2 medium carrots, cut into 1-inch pieces
  • 1 medium parsnip, peeled and cut into 1-1/2-inch pieces
  • 2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 bay leaf
  • 1/2 cup reduced-sodium chicken broth or vegetable broth
  1. In a large heavy saucepan or Dutch oven coated with cooking spray, saute onion and garlic in oil until tender. Stir in the vegetables and seasonings. Add broth. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender.
  2. Uncover and increase heat to medium-high; cook until most of the liquid has evaporated. Discard bay leaf before serving. Yield: 8 servings.
Originally published as Braised Winter Vegetables in Light & Tasty February/March 2006, p45

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danali2001 User ID: 2512314 87251
Reviewed Nov. 21, 2014

"This is a favorite dish of my husband's. I vary the root vegetables according to what I have on hand. I also use more chicken broth than it calls for. If I recall correctly, the first time I tried this recipe using just the 1/2 cup of broth, the vegetables on top did not get tender."

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