Steamed Winter Vegetables Recipe
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.
- 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 or stick margarine
- 1-1/2 teaspoons snipped fresh dill
- 1-1/2 teaspoons white vinegar
- 1-1/2 teaspoons prepared horseradish, drained
- 1/4 teaspoon salt
- 1. 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 and toss to coat evenly. Serve immediately. Yield: 6 servings.
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.
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