Lunch: Five-Vegetable Medley Recipe
Ingredients
2 medium parsnips, peeled and julienned
2 medium carrot, julienned
2 celery ribs, julienned
1 small turnip, peeled and julienned
2 tablespoons butter
1 medium sweet red pepper, julienned
1/2 cup white wine or chicken broth
Instructions
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.
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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
