You are here

Winter Vegetable Potpourri

  Idaho potato 1 Large, peeled
  White turnips 2 Medium, peeled and stem end trimmed
  Baby carrots/6 medium carrots, peeled and cut in 1-inch-thick rounds 12 , peeled
  White onions 12 Small, peeled
  Green beans 1⁄4 Pound, cut into 2 inch pieces
  Butter/Margarine 3 Tablespoon
  Shallot 1 , finely chopped
  Fresh thyme leaves/1/2 teaspoon dried thyme 1 1⁄2 Teaspoon
  Salt To Taste
  Freshly ground black pepper To Taste

Cut potato and turnips in half, then slice halves into 6 or 8 pieces.
Place carrots and onions in saucepan.
Add water to cover and a pinch of salt.
Bring to a boil over medium heat, then lower heat and simmer 5 minutes.
Add turnips and potato and cook 5 minutes.
Add green beans; cook 5 more minutes or until just tender.
Drain and set aside.
Heat butter in saute pan over medium heat until bubbling but not brown.
Add shallots and cook 2 to 3 minutes.
Add drained vegetables, salt, pepper, and thyme.
Cook 2 minutes, stirring constantly.

Recipe Summary


Rate It

Your rating: None
Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1675 Calories from Fat 340

% Daily Value*

Total Fat 39 g59.7%

Saturated Fat 23.9 g119.5%

Trans Fat 0 g

Cholesterol 96.8 mg32.3%

Sodium 850.9 mg35.5%

Total Carbohydrates 316 g105.5%

Dietary Fiber 53.9 g215.6%

Sugars 86 g

Protein 38 g75.2%

Vitamin A 349% Vitamin C 414%

Calcium 54.3% Iron 39.5%

*Based on a 2000 Calorie diet

Winter Vegetable Potpourri Recipe