FIVE-VEGETABLE MEDLEY

Five-Vegetable Medley image

To brighten up her mealtime menus, Katherine Desrosiers simply adds this colorful and delicious side dish. The busy cook from Trail, British Columbia cuts fresh veggies julienne-style and sautes them in a little butter and wine for a crisp-tender mix.

Provided by Taste of Home

Time 30m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

2 medium parsnips, peeled and julienned
2 medium carrot, julienned
2 celery ribs, julienned
1 small turnip, peeled and julienned
2 tablespoons butter
1 medium sweet red pepper, julienned
1/2 cup white wine or chicken broth

Steps:

In a large skillet, saute the parsnips, carrots, celery and turnip in butter for 5 minutes. Add red pepper; cook and stir 1 minute longer. Add wine or broth. Bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until vegetables are tender. Serve with a slotted spoon.

Nutrition Facts : Calories 103 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 84mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges