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Serves 4
Provides 1½ vegetable servings per person

Hello. Here's some more fruit and vegetable news you can really enjoy. A poêle is a simple French cooking method that I use for root vegetables. My nonsuch poêle recipe is both easy and incredibly delicious! I begin with aromats like onion, celery, garlic, and ginger sautéed 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 sauté pan. Cover and cook for about 10 minutes until tender and thicken with cornstarch. Sprinkle with Parmesan cheese and parsley. Each ½ 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.

1 teaspoon olive oil
1 cup chopped sweet onion
½ cup sliced celery
1 tablespoon finely chopped ginger
2 cloves garlic, bashed and chopped
1 parsnip (½ cup)
2 carrots (1 cup)
1 turnip (½ cup)
¼ 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. 

Nutritional Analysis
79 calories
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 


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