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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.



 

 

 


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