Here’s a beautiful vegetable dish for the Thanksgiving Day table…easy to prepare, full of fall flavors and healthy.
BRAISED ROOT VEGETABLES WITH APRICOTS
6 large shallots, peeled, halved
2 large carrots, peeled, cut into 2” chunks
2 large parsnips, peeled, cut into 2” chunks
1 small sweet potato, peeled, cut into 2” chunks
1C peeled and cubed turnips
1 1/2C chicken or vegetable stock, low-sodium, low fat is best
1/4C fresh orange juice
1/4C diced apricots
1/4t ground black pepper
1/4C freshly minced parsley
Add the shallots and sauté for 3 minutes. Increase your heat to medium-high, then add the carrots, parsnips, sweet potato and turnips. Stirring now and then, sauté for 8-10 minutes, until lightly browned.
Add the broth and orange juice, then bring to a simmer. Transfer the pan to the oven and bake for 45-50 minutes, or until the vegetables are tender. During the last 10 minutes, stir in the apricots.
When done, drizzle the honey over all, then season with salt and pepper. Garnish with the minced parsley. You’ll want to serve this in your best white platter and set it down right in the middle of your holiday table.
Calories: 125, Satfat: 0.5g, Carbs: 22g, Fiber: 4g, Cholesterol: 0
Photo, courtesy Quinncreative.com
Recipe, courtesy Bon Apetite
Kent McDonald is a Certified Personal Chef, specializing in diabetic menus in Phoenix. (c) All rights reserved, 2013.