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Dilled Fall Vegetables

Dilled Fall Vegetables

"Dish up a healthy serving of root vegetables seasoned with dill in this colorful, easy-to-fix combo from Janice Mitchell of Aurora, Colorado. I sometimes substitute celery for the turnips, but I always get compliments, she shares."
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Ingredients

20 m servings
Serving size has been adjusted!
Original recipe yields 2 servings

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Directions

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  1. Place 1 in. of water in a saucepan; add carrots and turnips. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain. Combine the remaining ingredients; drizzle over vegetables and toss lightly.

Footnotes

  • Nutritional Analysis: 1 cup equals 142 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 66 mg sodium, 20 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

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Reviews

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Made this last night and it was really good. I didn't use turnips as I didn't have any and I eye balled the ingedient amounts but it turned out great.

I like tart, but this was a bit too much. As already stated, use a bit less lemon juice.

Less lemon juice would be better as it can be very tart.

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