Winter Root Vegetable Stew
Makes 6 servings
Each serving equals one 5 A Day serving
Source: Chef Stephen Pyles for Melissa’s World Variety Produce

Ingredients

1½ Tbsp olive oil
8 garlic cloves, chopped
1 cup celery root, peeled and finely diced
1 cup parsnips, peeled and finely diced
1 cup rutabaga, peeled and finely diced
1 small beet, peeled and finely diced
½ cup red wine
3 cups vegetable stock
1 cup water
1 tsp sage, dried
1 tsp thyme, dried
1 tsp oregano, dried
1 Tbsp fresh parsley, chopped

In a large saucepan, heat the olive oil until lightly smoking and add the garlic, onions, carrots, celery root, parsnips, rutabaga, beet, and turnip. Cook the vegetables over high heat, until they are slightly golden, about 4 minutes, stirring occasionally. Deglaze the pan with the red wine and reduce the liquid by half. Add the stock, bring to a simmer, and cover the pan. Cook at a simmer, covered, for about 8 minutes, or until all the vegetables are tender; add more stock as necessary to keep the vegetables covered. Add the sage, thyme, oregano, and parsley. This stew can be made one day ahead and reheated.

Nutritional analysis per serving: Calories 113, Protein 2g, Fat 4g, Percent Calories From Fat 29%, Cholesterol 0mg, Carbohydrates 16g, Fiber 3g, Sodium 387mg.

Roots ― Quick & Simple
Makes 4 servings (½ cup servings each)
Each serving equals one 5 A Day serving

Ingredients

2 medium parsnips or rutabagas, peeled and cut in ¾" x ¼" strips
2 medium carrots, peeled and cut in ¾” x ¼" strips
1 tsp olive oil
1/8 tsp salt
1/8 tsp black pepper

Place in steamer basket over boiling water and steam for 15 minutes, lifting cover periodically during steaming to release steam and acids that can contribute to bitterness. Check for desired tenderness at 15 minutes; cook longer if softer texture is desired.

Remove from steamer basket, empty water from pan, return parsnips and carrots to pan and season lightly with olive oil, salt and fresh ground pepper. Shake or stir gently to coat with seasonings.

Serve immediately or leave partially covered to conserve heat until ready to serve.

Nutritional analysis per serving: Calories 89, Protein 1g, Fat 1g, Percent Calories From Fat 14%, Cholesterol 0mg, Carbohydrates 19g, Fiber 4g, Sodium 77mg.