Braised Winter Vegetables with Thyme

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 91.7
  • Total Fat: 2.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 83.3 mg
  • Total Carbs: 12.1 g
  • Dietary Fiber: 2.0 g
  • Protein: 1.5 g

View full nutritional breakdown of Braised Winter Vegetables with Thyme calories by ingredient
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An easy way to cook some of the less glamorous vegetables that are abundant in cold weather. An easy way to cook some of the less glamorous vegetables that are abundant in cold weather.
Number of Servings: 4


    2 tsp. olive oil
    4 shallots, peeled and quartered
    2 leeks, white part only, cleaned, halved lengthwise and cut into 1/2 " pieces
    2 carrots, peeled and sliced
    2 parsnips, peeled, cut into quarters length-wise and cut into sticks
    1 celery stalk, cut in half length-wise and sliced diagonally
    1 tbsp. fresh thyme leaves or 1 tsp. dried
    1/4 cup dry white wine
    1/4 cup defatted reduced-sodium chicken stock
    Salt and freshly ground black pepper to taste


In a large non-stick skillet, heat oil over medium heat. Add shallots and saute for 2 minutes or until softened. Add leeks, carrots, parsnips and celery and saute for 1 minute. Sprinkle with thyme, then stir in wine and stock. Reduce heat to low. Cover the pan tightly and simmer until the vegetables are tender, 7 - 10 minutes. Season with salt and pepper and serve immediately.
Serves 4.

Number of Servings: 4

Recipe submitted by SparkPeople user ALIKASHUAK.

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