Winter Root Vegetables


Classifications: Vegetables

Qty Measure Ingredient


2 pounds small red potatoes, quartered

1 pound Brussels sprouts, halved

1/2 pound parsnips, peeled & julienned

1/2 pound carrots, cut in chunks

1/2 pound turnips, peeled, cut in chunks

1/2 cup butter or margarine

2 tablespoons prepared horseradish

2 tablespoons cider vinegar

2 tablespoons snipped fresh dill or 2 teaspoons dill, weed

1/2 teaspoon salt, optional

1/4 teaspoon pepper

Instructions: Cook vegetables separately in water until tender; drain. Melt butter; stir in remaining ingredients. Combine the vegetables and butter mixture; toss to coat. Yield: 10-12 servings.



Background: Note: DIABETIC EXCHANGES: One 1-cup serving (prepared with margarine and without salt) equals 1 vegetable, 1/2 starch; 1 fat; also, 97 calories, 72 mg sodium, 0 cholesterol, 12 gm carbohydrate, 2 gm protein, 5 gm fat.

Serves: 12

Food Exchanges: