Steamed Winter Vegetables

Name: Steamed Winter Vegetables
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 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

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.

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

Directions

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.
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.

Nutrition Facts

3/4 cup: 123 calories, 3g fat (2g saturated fat), 8mg cholesterol, 162mg sodium, 22g carbohydrate (0 sugars, 4g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.

Originally published as Steamed Winter Vegetables in Light & Tasty February/March 2004