Penn Herb Wellness Guide
Winter Root Vegetables with Pine Nuts
Ingredients
- 1 lb onions
- 1 lb carrots
- 1 lb parsnips
- 1/2 lb turnips
- 3 Tbs butter
- 1/2 cup pine nuts
- 1 tsp minced garlic
- 6 wedges fresh lemon
- 1 Tbs minced fresh or dry parsley
Directions
- 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, and then cook 13 minutes longer, stirring once or until all vegetables are fork tender.
- Meanwhile, saut pine nuts in butter for 1 minute, add garlic and saut 1 minute longer.
- Serve drained vegetables with strip of toasted pine nuts on top, squeeze lemon juice over, and sprinkle with parsley.
Nutrition Facts
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.