Source:

Classifications: Vegetables

Qty Measure Ingredient

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1 cup celeriac, sliced

1/2 cup onion, chopped

2 cloves garlic, minced

3 tablespoons reduced-fat margarine

1 1/2 cups low-sodium chicken broth

4 cups potatoes, peeled and cubed

1 cup carrots, julienned

1/4 teaspoon pepper

1 tablespoon fresh parsley, chopped

Instructions: In a skillet, saute celery, onion and garlic in margarine until tender. Add broth, potatoes, carrots, and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Uncover and simmer for 5 minutes or until broth has thickened slightly, stirring occasionally. Sprinkle with parsley; serve with a slotted spoon.

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One 1/2-cup serving equals 1 vegetable, 1/2 starch, 1/2 fat; also, 79 calories, 66 mg sodium, 1 mg cholesterol, 14 gm carbohydrate, 2 gm protein, 2 gm fat.

Serves: 11

Food Exchanges: