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RECIPE! Braised Root Vegetables

November 1, 2013 by Dean Simmons, Registered Dietitian

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Adapted from How to Cook Everything Vegetarian, by Mark Bittman

Serves 4

Ingredients:

  • 30 ml (2 tbsp) olive oil or melted butter
  • 454 g (1 lb.) turnips, rutabaga or other root vegetable, cut into chunks
  • 125 ml (1/2 cup) of low-sodium vegetable broth
  • Pepper and salt to taste
  • Lemon juice to taste
  • Parsley, chopped (optional garnish)

Method:

  1. In a sauce pan, combine the first 3 ingredients and lightly season with pepper and salt.
  2. Bring to a boil, and then reduce to a simmer and cover. Cook until the root vegetables are tender. Add extra vegetable broth if it all evaporates to prevent burning.
  3. Remove the lid and raise the heat to boil off most of the liquid. The vegetables will become glazed with a combination of the olive oil (or butter) and the pan juices.
  4. Taste and adjust the seasoning if required. Top with lemon juice and parsley

Photo: iStockphoto
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