Braised Winter Vegetables

Prep Time: 25 Minutes

Cook Time: 0 Minutes

Ready In: 25 Minutes

Servings: 8

Try these flavorful root vegetables simmered in a seasoned broth from our Test Kitchen. The good-for-you blend makes a comforting side dish with hearty entrees and roasts.

Ingredients:

1 medium onion, coarsely chopped

2 garlic cloves, coarsely chopped

4-1/2 teaspoons canola oil

1 medium sweet potato, peeled and cut into 1-1/2-inch cubes

1 medium potato, peeled and cut into 1-1/2-inch cubes

1 small rutabaga, peeled and cut into 1-1/2-inch cubes

2 medium carrots, cut into 1-inch pieces

1 medium parsnip, peeled and cut into 1-1/2-inch pieces

2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon pepper

1 bay leaf

1/2 cup reduced-sodium chicken broth or vegetable broth

Directions:

1. In a large heavy saucepan or Dutch oven coated with cooking spray, saute onion and garlic in oil until tender. Stir in the vegetables and seasonings. Add broth. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender.
2. Uncover and increase heat to medium-high; cook until most of the liquid has evaporated. Discard bay leaf before serving. Yield: 8 servings.

By RecipeOfHealth.com