Wine-Glazed Winter Vegetables

Randy Mayor; Melanie J. Clarke

Use Riesling wine for a sweeter flavor.

Yield: 8 servings (serving size: 1 1/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 138
  • Calories from fat: 21%
  • Fat: 3.2g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.2g
  • Protein: 2.2g
  • Carbohydrate: 22.4g
  • Fiber: 5.1g
  • Cholesterol: 8mg
  • Iron: 1mg
  • Sodium: 272mg
  • Calcium: 72mg

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

  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.
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