Light & Tasty, January/February 2006
1 medium onion, coarsely chopped
2 cloves garlic, coarsely chopped
4 ½ tsp. canola or olive oil
1 medium sweet potato, peeled and cut into 1 ½ inch cubes
1 medium potato, peeled and cut into 1 ½ inch cubes
1 small rutabega, peeled and cut into 1 ½ inch cubes
2 medium carrots, peeled and sliced diagonally at 1 ½ inch intervals
1 medium parsnip, peeled and sliced diagonally at 1 ½ inch intervals
2 tsp. snipped thyme or ¾ tsp. dried thyme
1 tsp. salt
½ tsp. coarsely ground black pepper
1 bay leaf
½ cup reduced-sodium chicken broth
In a large heavy saucepan or Dutch oven, sauté the onion and garlic until tender. Stir in the vegetables and seasoning. Add broth. Bring to a boil; reduce heat and simmer, covered, for 20-25 minutes or until the vegetables are tender. Uncover, increase heat to medium high; cook until most of the liquid has evaporated. Discard bay leaf. Yield: 8 one-cup servings at 92 calories/cup.
Note: This was very good and relatively easy. Next time I will add the regular potatoes about half-way through to avoid mushy potatoes. Be careful not to use more rutabega or thyme than called for as they accentuate any bitterness in the vegetables.
