Vegetable Melange

Ingredients

• 12 baby carrots
• 1 white turnip (about 1/4 pound)
• 1 large Washington or Idaho potato
• ¼ pound green beans, trimmed and cut into 2-inch lengths
• 12 small white onions, peeled
• 2 tablespoons butter
• 1 tablespoon chopped shallots
• Salt and freshly ground pepper to taste
• 2 sprigs fresh thyme or 1/2 teaspoon dried

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    228 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 40 grams carbohydrates; 7 grams dietary fiber; 12 grams sugars; 5 grams protein; 15 milligrams cholesterol; 178 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Scrape the carrots and leave them whole. Peel the turnip and the potato and cut them in half. Cut each half into 6 or 8 segments.
2. Place the green beans, carrots and the onions in a saucepan. Add water to cover, and salt. Bring to a boil, then simmer for 5 minutes.
3. Add turnip and potato. Cook 5 minutes, or until tender. Drain well.
4. Heat the butter in a skillet. Add the shallots and cook briefly, then add the vegetables, salt and pepper and thyme. Cook for 1 minute while stirring and shaking the skillet.

15 minutes