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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Braised Parsnips and Winter Vegetables

Source: dLife

A colorful vegetable sauté with a sweet red wine sauce.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	88.1

Total Carbs	16.7 g

Dietary Fiber	2.7 g

Sugars	8.3 g

Total Fat	0.5 g

Saturated Fat	0.0 g

Unsaturated Fat	0.1 g

Potassium	215.7 mg

Protein	1.3 g

Sodium	48.3 mg

Dietary Exchanges 0.5 Fat, 1.6 Vegetables, 0.2 Other Carbs,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 each olive oil cooking spray 0.25
0 1/4 cup minced onion 2.0
2 tsp minced garlic 1.0
1 cup fresh sliced parsnip 2.0
2 each medium carrots 1.0
1 cup Celery Root, fresh 1.0
1 cup red cabbage, shredded 0.5
0 1/2 cup red wine 2.0
2 tbsp packed light brown sugar 1.0
1 tsp red wine vinegar 1.0
1 tsp ground sage leaves 0.5
0 1/2 tsp thyme, leaves, ground 1.0
1 pinch salt 1.0
1 pinch black pepper

Directions

Coat large skillet with cooking, heat over medium. Add onion and garlic, cook 2 to 3 minutes.
Add parsnip, carrots, celery root, and cabbage and cook 4 to 5 minutes.
Add broth, brown sugar, vinegar, sage, and thyme into mixture and bring to boil.
Lower heat, cover, and simmer 8 to 10 minutes or until vegetables are soft. Sprinkle with salt and pepper.