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Root Vegetable Sauté
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-
Prep
25
min
-
Total
25
min
-
Ingredients
7
-
Servings
8
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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
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Steps
-
1
Melt margarine in large nonstick skillet over medium-high heat. Add all remaining ingredients; mix well.
-
2
Reduce heat to medium; cover and cook 8 to 10 minutes or until vegetables are tender, stirring occasionally.
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Nutrition Facts
Serving Size:
1 Serving
- Calories
- 50
- Calories from Fat
- 10
- Total Fat
- 1g
- 2%
- Cholesterol
- 0mg
- 0%
- Sodium
- 80mg
- 3%
- Total Carbohydrate
- 10g
- 3%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 3g
- Protein
- 1g
- Vitamin A
- 30%
- 30%
- Vitamin C
- 15%
- 15%
- Calcium
- 4%
- 4%
- Iron
- 2%
- 2%
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate;
*Percent Daily Values are based on a 2,000 calorie diet.
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