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Harvest Vegetables

Heart Healthy Harvest Vegetables Recipe

               
Harvest Vegetables
Fall produce like apples and parsnips shine in this harvest-inspired side dish. Root vegetables, fresh herbs and chicken stock come together to make this gluten-free recipe a standout.
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Ingredients
Recipe yields 12 servings
1 Tbsp safflower oil or grapeseed oil
1 small Spanish onion, peeled and diced
1/8 tsp salt
1/8 tsp black pepper
2 medium rutabagas, peeled and diced small
4 medium parsnips, peeled and diced small
4 large carrots, peeled and diced small
2 large yellow beets or striped beet, peeled and diced small
3 medium turnips, peeled and diced small
2 Granny Smith apples, peeled, cored and diced small
1 sprig fresh thyme or 1 tsp dried thyme
1 Tbsp chopped fresh sage
1 bay leaf
2 cups homemade chicken stock or low-sodium chicken stock (gluten free if needed)
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Directions
Step 1

In a large saucepan, heat oil over medium heat until hot. Add onion. Season with salt and pepper. Cook for 10 to 12 minutes, or until soft and translucent. Add all root vegetables and apples. Mix with onion and cook for 5 minutes. Add thyme, sage, bay leaf and stock. Lower heat to medium-low and cook, stirring occasionally, for 40 to 45 minutes, or until vegetables are softened. Serve warm.

Time: 75 minutes
Servings: 12
Calories: 91
Make this for: Gluten Free
Dietary Review:
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Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 1 cup
Per serving:
calories:91
total fat:2g
sat fat:0g
cholesterol:0mg
sodium:104mg
total carb:19g
fibers:5g
proteins:2g

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Heart Healthy Harvest Vegetables Recipe
Ingredients
Recipe yields 12 servings
1 Tbsp safflower oil or grapeseed oil
1 small Spanish onion, peeled and diced
1/8 tsp salt
1/8 tsp black pepper
2 medium rutabagas, peeled and diced small
4 medium parsnips, peeled and diced small
4 large carrots, peeled and diced small
2 large yellow beets or striped beet, peeled and diced small
3 medium turnips, peeled and diced small
2 Granny Smith apples, peeled, cored and diced small
1 sprig fresh thyme or 1 tsp dried thyme
1 Tbsp chopped fresh sage
1 bay leaf
2 cups homemade chicken stock or low-sodium chicken stock (gluten free if needed)
Directions
Step 1

In a large saucepan, heat oil over medium heat until hot. Add onion. Season with salt and pepper. Cook for 10 to 12 minutes, or until soft and translucent. Add all root vegetables and apples. Mix with onion and cook for 5 minutes. Add thyme, sage, bay leaf and stock. Lower heat to medium-low and cook, stirring occasionally, for 40 to 45 minutes, or until vegetables are softened. Serve warm.

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