A delicious blend of autumn root vegetables full of nutrients that will leave you feeling satisfied.
What you'll need
Spatula or spoon
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 tablespoons Parsley chopped
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.
- 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.
|Amount Per Serving|
|% 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: