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Wine-Glazed Winter Vegetables

Randy Mayor; Melanie J. Clarke
Yield 8 servings (serving size: 1 1/4 cups)
Use Riesling wine for a sweeter flavor.

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

Nutrition 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

How to Make It

  1. 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.