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Five-Vegetable Medley

By: Katherine Desrosiers  
"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."

Rating: This weblink has been rated 2 times with an average star rating of 4.5 Read Reviews (2)

Rate/Review | 84 people have saved this

Prep Time:
30 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

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

Directions

  1. 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.

Footnotes

  • Nutritional Analysis: One serving (1/2 cup) equals 103 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 84 mg sodium, 13 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 6, 2008 by EMLE234 
I used one rib of celery, a small yellow pepper, chicken stock, and half olive oil/half... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 12, 2008 by 2kids4me 
This was the first time I ever cooked parsnips or turnips. This dish was incredible!! MORE

 
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