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Ready In:
40 minutes
Serves: 8
A delicious blend of autumn root vegetables full of nutrients that will leave you feeling satisfied.
What you'll need
Measuring spoons
Measuring cups
Cutting board
Sharp knife
Vegetable peeler
Large pot
Serving bowl
Spatula or spoon
Ingredients
Serves 8
2 Parsnips medium, peeled and diced
1/4 Butternut Squash medium. peeled and diced
1/4 Rutabaga medium, peeled and diced
1 Sweet Potato Medium, diced
1/2 cup Chicken Stock low-sodium or 1/2 cup Vegetable Broth low-sodium
2 teaspoons Oil
1 tablespoon Sage Dried
1 teaspoon Black Pepper
1/2 teaspoon Salt
2 tablespoons Parsley chopped
Directions
1.In a large pot, combine the vegetables, stock, oil, sage, pepper and salt. Bring to a boil, then cover and lower heat.
2.Cook 15-20 minutes, stirring a few times, just until tender. Avoid overcooking, or the vegetables will fall apart.
3.Transfer to a serving bowl. Sprinkle with parsley before serving.
Chef's Tips
- To cut large winter vegetables more easily, microwave them for a short time. Pierce them a few times with a sharp paring knife or long skewer. Cook on high for 6 to 8 minutes, until slightly soft. Remove, let cool slightly, then peel and dice as needed.
Nutrition Facts
Serving Size 0.75 cup
Serving Per Container 8
| Amount Per Serving | ||
|---|---|---|
| Calories 90 | ||
| % Daily Value* | ||
| Total Fat 1.4 g | 2% | |
| Saturated Fat <1 g | 1% | |
| Sodium 210 mg | 9% | |
| Total Carbohydrate 19 g | 7% | |
| Dietary Fiber 4.5 g | 16% | |
| Protein 1.6 g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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