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Winter Vegetables

The flavor of thyme shines through in this recipe. The colorful array of vegetables is so appealing on the table. It’s a great way to showcase often unused broccoli stalks.
  • Total Time
    Prep: 25 min. Cook: 20 min.
  • Makes
    12 servings


  • 3 medium turnips, peeled and cut into strips
  • 1 large rutabaga, peeled and cut into strips
  • 4 medium carrots, cut into strips
  • 3 fresh broccoli spears
  • 1 tablespoon butter
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • Pepper to taste


  • Place the turnips, rutabaga and carrots in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10 minutes.
  • Meanwhile, cut florets from broccoli and save for another use. Cut broccoli stalks into strips; add to saucepan. Cover and cook 5 minutes longer or until vegetables are crisp-tender; drain well.
  • In a large skillet, saute vegetables in butter. Stir in the parsley, salt, thyme and pepper.
Nutrition Facts
3/4 cup: 51 calories, 1g fat (1g saturated fat), 3mg cholesterol, 151mg sodium, 10g carbohydrate (6g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 2 vegetable.

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