Provides 1Â½ vegetable servings per person
Hello. Here's some more fruit and vegetable news you can really enjoy. A poÃªle is a simple French cooking method that I use for root vegetables. My nonsuch poÃªle recipe is both easy and incredibly delicious! I begin with aromats like onion, celery, garlic, and ginger sautÃ©ed in 1-teaspoon olive oil. These create a wonderful flavor dimension. Next, add 2 cups of chopped root vegetables like parsnips, carrots, and turnips. Season with a little salt, pepper, and a pinch each of basil, thyme, and rosemary. Now, add a cup of low-sodium vegetable broth to the sautÃ© pan. Cover and cook for about 10 minutes until tender and thicken with cornstarch. Sprinkle with Parmesan cheese and parsley. Each Â½ cup is one vegetable serving. It's a lovely way to eat well. So, go on, do yourself a flavor. Enjoy your 5 or more servings of fruits and vegetables every day.
ROOT VEGETABLE POELE
1 teaspoon olive oil
1 cup chopped sweet onion
Â½ cup sliced celery
1 tablespoon finely chopped ginger
2 cloves garlic, bashed and chopped
1 parsnip (Â½ cup)
2 carrots (1 cup)
1 turnip (Â½ cup)
Â¼ teaspoon each dried basil, thyme, and rosemary
1 cup low-sodium chicken or vegetable broth
2 teaspoons cornstarch mixed with 2 tablespoons water (slurry)
1 tablespoon Parmesan cheese
1 tablespoon chopped parsley
1. Heat the oil in a high-sided skillet on medium high. Fry the onion, celery, and ginger 3 minutes or until the onion begins to turn translucent. Add the garlic and cook 1 more minute.
2. Add the parsnip, carrot, turnip, and herbs. Pour in the broth, cover, and bring to a boil. Reduce the heat and simmer 10 minutes or until the vegetables are tender.
3. Stir in the slurry and heat to thicken. Serve topped with Parmesan and parsley.
2 g fat
21% calories from fat
0 g saturated fat
0% calories from saturated fat
14 g carbohydrates
218 mg sodium
3 g dietary fiber