Root Vegetable Sauté

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  • 25 min prep time
  • 25 min total time
  • 7 ingredients
  • 8 servings

Ingredients

2
teaspoons margarine or butter
1/4
cup water
1
teaspoon dried sage leaves
1/2
teaspoon chicken-flavor instant bouillon
2
cups cubed (1/2-inch) peeled parsnips
1
cup cubed (1/2-inch) seeded peeled butternut squash
1
cup cubed (1/2-inch) peeled rutabaga

Directions

  1. 1 Melt margarine in large nonstick skillet over medium-high heat. Add all remaining ingredients; mix well.
  2. 2 Reduce heat to medium; cover and cook 8 to 10 minutes or until vegetables are tender, stirring occasionally.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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