Root Vegetables w/Hazelnuts -- e-w
Source of Recipe
Better Homes & Gardens Diabetic Living
Root Vegetables w/Hazelnuts -- e-w
Serves: 10
4 c. peeled parsnip, turnip, and/or rutabaga cut into 1-in. pieces
1 c. baby carrots, peeled if desired
1 c. pearl onions, peeled
1/2 c. peeled celeriac (celery root) cut into 3/4-in. pieces
1 T. olive oil
1/8 tsp. salt
1/8 tsp. ground white pepper
1/3 c. chopped hazelnuts (filberts), toasted
In covered large saucepan, cook the first 5 ingredients in a small amount of boiling water for 5 minutes; drain
In a large skillet, heat oil over medium heat. Add vegetables, salt and pepper. Cook for 8 to 10 minutes or just until vegetables are tender, stirring occasionally. Sprinkle with hazelnuts
One serving equals: 77 calories�4 gm fat (0 saturated)�0 mg cholesterol�62 mg sodium�10 gm carbohydrate�3 gm fiber�2 gm protein ++++ Exchanges: 2 vegetable�1/2 fat ++++ WWP:1
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