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Five-Vegetable Medley


  • 2 medium parsnips, peeled and julienned
  • 2 medium carrot, julienned
  • 2 celery ribs, julienned
  • 1 small turnip, peeled and julienned
  • 2 tablespoons butter
  • 1 medium sweet red pepper, julienned
  • 1/2 cup white wine or chicken broth


  • 1. In a large skillet, saute the parsnips, carrots, celery and turnip in butter for 5 minutes. Add red pepper; cook and stir 1 minute longer. Add wine or broth. Bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until vegetables are tender. Serve with a slotted spoon.

Nutrition Facts

1/2 cup: 103 calories, 4g fat (2g saturated fat), 10mg cholesterol, 84mg sodium, 13g carbohydrate (0 sugars, 3g fiber), 1g protein. Diabetic Exchanges: 2 vegetable, 1 fat.


Average Rating: 5
  • LynnGweeny
    Jul 19, 2013

    Hubby and I thought this was very,very good and will definitely make it again. I used low sodium chicken broth.

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