Winter Root Vegetables with Pine Nuts
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1 pound onions (2 to 3 medium onions)
1 pound carrots
1 pound parsnips
1/2 pound turnips
3 tablespoons butter
1/2 cup pine nuts
1 teaspoon minced garlic
4 to 6 wedges fresh lemon
1 tablespoon fresh or dry minced parsley
Trim and peel onions; cut into thick wedges. Peel, trim and cut carrots and parsnips into thick diagonal slices. Scrub, trim and cube turnips. Combine onions, carrots and turnips with 1/2 cup water in 3 to 3-1/2 quart microwave-safe baking dish. Cover and cook at high power for 8 minutes. Add parsnips, stir, then cook 13 minutes longer, stirring once, or until all vegetables are fork tender. Meanwhile, sauté pine nuts in butter for 1 minute, add garlic and sauté 1 minute longer. Serve drained vegetables with strip of toasted pine nuts on top, squeeze lemon juice over and sprinkle with parsley.
If you don’t want to microwave vegetables, combine all vegetables except parsnips in top of steamer. Place over boiling water, cover tightly and steam 10 minutes. Add parsnips to steamer, cover and steam 16 minutes longer or until tender. Turn into vegetable dish and serve as above. Makes 6 to 8 servings.
Recipe and image provided by the National Onion Association
Per serving: About 221 cal, 6 g pro, 26 g carb, 13 g fat, 48% cal from fat, 4 mg chol, 117 mg sod, 7 g fiber.