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Root Vegetable Medley Recipe
|Red potatoes||6 Small, quartered|
|Rutabaga||1 Medium, peeled and cut into 1-inch cubes|
|Turnip||1 Medium, peeled and cut into 1-inch cubes|
|Parsnips||2 Medium, peeled and cut into 1/2-inch slices|
|Onion||1 Medium, cut into eighths|
|Brown sugar||3 Tablespoon|
|Water||1⁄4 Cup (4 tbs)|
|Lemon juice||3 Tablespoon|
|Dill weed||1⁄2 Teaspoon|
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
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.