Braised Winter Vegetables

By dashy_65

Ingredients

• 1 medium onion, coarsely chopped
• 2 garlic cloves, coarsely chopped
• 4-1/2 teaspoons canola oil
• 1 medium sweet potato, peeled and cut into 1-1/2-inch cubes
• 1 medium potato, peeled and cut into 1-1/2-inch cubes
• 1 small rutabaga, peeled and cut into 1-1/2-inch cubes
• 2 medium carrots, cut into 1-inch pieces
• 1 medium parsnip, peeled and cut into 1-1/2-inch pieces
• 2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 bay leaf
• 1/2 cup reduced-sodium chicken broth or vegetable broth

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 1

In a large heavy saucepan or Dutch oven coated with cooking spray, saute onion and garlic in oil until tender. Stir in the vegetables and seasonings. Add broth. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender.

Uncover and increase heat to medium-high; cook until most of the liquid has evaporated. Discard bay leaf before serving. Yield: 8 servings.

92 cal, 3.2 gat, 349mg sodium, 16g carb, 3g fiber