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Braised Parsnips and Winter Vegetables
Source: dLife

A colorful vegetable sauté with a sweet red wine sauce.

Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Easy

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
, 2 Vegetables , 1/2 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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1 each  olive oil cooking spray
0 1/4 cup  minced onion
2 tsp  minced garlic
1 cup  fresh sliced parsnip
2 each  medium carrots
1 cup  Celery Root, fresh
1 cup  red cabbage, shredded
0 1/2 cup  red wine
2 tbsp  packed light brown sugar
1 tsp  red wine vinegar
1 tsp  ground sage leaves
0 1/2 tsp  thyme, leaves, ground
1 pinch  salt
1 pinch  black pepper
  1. Coat large skillet with cooking, heat over medium. Add onion and garlic, cook 2 to 3 minutes.
  2. Add parsnip, carrots, celery root, and cabbage and cook 4 to 5 minutes.
  3. Add broth, brown sugar, vinegar, sage, and thyme into mixture and bring to boil.
  4. Lower heat, cover, and simmer 8 to 10 minutes or until vegetables are soft. Sprinkle with salt and pepper.

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