Mixed Vegetables

Name: Mixed Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 11 servings.
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

"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.

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.

Nutrition Facts

1/2 cup: 79 calories, 2g fat (0 saturated fat), 1mg cholesterol, 66mg sodium, 14g carbohydrate (0 sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.

Originally published as Mixed Vegetables in Taste of Home October/November 1997