Wine-Glazed Winter Vegetables

Wine-Glazed Winter Vegetables Recipe
Randy Mayor; Melanie J. Clarke
Use Riesling wine for a sweeter flavor.

Yield:

8 servings (serving size: 1 1/4 cups)

Recipe from

Nutritional Information

Calories 138
Caloriesfromfat 21 %
Fat 3.2 g
Satfat 1.8 g
Monofat 0.9 g
Polyfat 0.2 g
Protein 2.2 g
Carbohydrate 22.4 g
Fiber 5.1 g
Cholesterol 8 mg
Iron 1 mg
Sodium 272 mg
Calcium 72 mg

Ingredients

10 cup (1-inch) cubed peeled turnip
2 cups (1-inch) sliced peeled carrot
1 1/2 cups (1-inch) cubed peeled parsnip
8 cups water
1 cup Sauvignon Blanc or other white wine
2 tablespoons honey
2 tablespoons butter
1/2 teaspoon sea salt
1/4 cup chopped fresh parsley

Preparation

Combine first 4 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until tender. Drain; return vegetables to Dutch oven. Add wine, honey, butter, and salt; bring to a boil. Cook 9 minutes or until liquid evaporates, stirring occasionally. Sprinkle with parsley.

Note:

January 2002
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