Winter-Vegetable Medley
- Total Time
- About 30 minutes
- Rating
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Ingredients
- 8ounces sweet potato or yam
- 8ounces thin-skinned white or yellow potato
- 2teaspoons canola oil
- 2large cloves garlic
- 16ounces butternut squash
- 4ounces peeled baby carrots
- Several sprigs fresh sage to yield 2 tablespoons chopped
- ⅛teaspoon salt
- Freshly ground black pepper to taste
- 2tablespoons no-salt-added chicken or vegetable stock
Nutritional analysis per serving (2 servings)
427 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 89 grams carbohydrates; 21 grams dietary fiber; 14 grams sugars; 10 grams protein; 293 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel sweet potato and slice in food processor. Peel white potato and slice in food processor.
- Step 2
Heat large nonstick skillet until it is very hot.
- Step 3
Reduce heat to medium, and add oil. Saute potatoes, turning often.
- Step 4
Meanwhile, mince garlic and add to potatoes as they cook.
- Step 5
Halve butternut squash, and set aside half for another use. Remove seeds and peel remaining half, and slice in food processor; slice carrots. Add squash and carrots to potatoes, reduce heat to medium-low and cook, turning occasionally.
- Step 6
Wash and chop sage, and add to vegetables. Season with salt and pepper. Add 2 tablespoons of stock to vegetables, stir, cover and continue to cook over low heat.
- Step 7
Wash, quarter and core apples; slice in food processor.
- Step 8
Add apples to vegetables. Cook another few minutes, until apples are soft.
Private Notes