Root Vegetable Medley Recipe

Summary

CuisineCourse
MethodVegetarian
Main Ingredient

Ingredients

 Red potatoes6 Small, quartered
 Rutabaga1 Medium, peeled and cut into 1-inch cubes
 Salt1⁄2 Teaspoon
 Carrots3 Medium
 Turnip1 Medium, peeled and cut into 1-inch cubes
 Parsnips2 Medium, peeled and cut into 1/2-inch slices
 Onion1 Medium, cut into eighths
For glaze
 Butter/Margarine1 Tablespoon
 Brown sugar3 Tablespoon
 Cornstarch1 Teaspoon
 Water1⁄4 Cup (4 tbs)
 Lemon juice3 Tablespoon
 Dill weed1⁄2 Teaspoon
 Pepper1⁄8 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1027 Calories from Fat 126

% Daily Value*

Total Fat 14 g22.2%

Saturated Fat 8.1 g40.4%

Trans Fat 0 g

Cholesterol 32.3 mg

Sodium 1295.7 mg54%

Total Carbohydrates 222 g74%

Dietary Fiber 35.1 g140.4%

Sugars 101.5 g

Protein 19 g38.6%

Vitamin A 622.2% Vitamin C 435.4%

Calcium 49.2% Iron 44%

*Based on a 2000 Calorie diet

Directions

Place potatoes and rutabaga in a large saucepan; cover with water.
Add salt if desired.
Bring to a boil.
Reduce heat; cover and simmer for 8 minutes.
Add remaining vegetables; return to a boil.
Reduce heat; cover and simmer for 10 minutes or until vegetables are tender; drain.
For glaze, melt butter in a saucepan; stir in brown sugar and cornstarch.
Stir in water, lemon juice, dill, pepper and salt if desired; bring to a boil.
Cook and stir for 2 minutes.
Pour over vegetables and toss to coat.
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