Root Vegetable Medley Recipe

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Ingredients:

Serving

6 small red potatoes, quartered
1 medium rutabaga, peeled and cut into 1-inch cubes
1/2 tsp salt
3 medium carrots , cut into 1/2-inch slices
1 medium turnip, peeled and cut into 1-inch cubes
1 to 2 medium parsnips, peeled and cut into 1/2-inch slices
1 medium onion , cut into eighths
glaze:
1 tbsp butter
3 tbsp brown sugar
1 tsp cornstarch
1/4 cup water
3 tbsp lemon juice
1/2 tsp dill weed
1/8 tsp pepper
1/2 tsp salt

Directions:

Place potatoes and rutabaga in a large saucepan; cover with water. Add salt. Bring to a boil. Reduce heat; cover and simmer for 8 minutes.
Add remaining vegetables; return to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender; drain.
For glaze, melt butter in a small saucepan; stir in brown sugar and cornstarch. Stir in the water, lemon juice, dill, pepper and salt. Bring to a boil; cook and stir for 2 minutes or until thickened.
Pour over vegetables and toss to coat. Yield: 8 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	177.87 Kcal (745 kJ)
Calories from fat	12.95 Kcal
		% Daily Value*
Total Fat	1.44g	2%
Cholesterol	3.82mg	1%
Sodium	353.24mg	15%
Potassium	1008.19mg	21%
Total Carbs	38.6g	13%
Sugars	9.5g	38%
Dietary Fiber	5.44g	22%
Protein	4.22g	8%
Vitamin C	34.2mg	57%
Vitamin A	0.2mg	8%
Iron	1.6mg	9%
Calcium	56.9mg	6%

Amount Per 100 g
Calories	63.64 Kcal (266 kJ)
Calories from fat	4.63 Kcal
		% Daily Value*
Total Fat	0.51g	2%
Cholesterol	1.37mg	1%
Sodium	126.38mg	15%
Potassium	360.7mg	21%
Total Carbs	13.81g	13%
Sugars	3.4g	38%
Dietary Fiber	1.95g	22%
Protein	1.51g	8%
Vitamin C	12.2mg	57%
Vitamin A	0.1mg	8%
Iron	0.6mg	9%
Calcium	20.4mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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