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Wine Glazed Winter Vegetables




Source of Recipe


Cooking Light-Jan/Feb/02






List of Ingredients



• 10 cups (1-inch) cubed peeled turnip
  
• 2 cups (1-inch) sliced peeled carrot
  
• 1 1/2 cups (1-inch) cubed peeled parsnip
  
• 8 cups water
  
• 1 cup Sauvignon Blanc or other white wine
  
• 2 tablespoons honey
  
• 2 tablespoons butter
  
• 1/2 teaspoon salt
  
• 1/4 cup chopped fresh parsley
  






Instructions



1. Combine the first 4 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until tender. Drain; return vegetables to Dutch Oven. Add wine, honey, butter, and salt; bring to a boil. Cook 9 minutes or until liquid evaporates, stirring occasionally. Sprinkle with parsley.
   
   
2. Yield: 8 servings (serving size: 1 1/4 cups). 138 cal, 3.2g fat, 2.2g pro, 22.4g carb, 5.1g fiber, 8mg chol, 1mg iron, 272mg sod, 72mg calc.