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Braised Parsnips and Winter Vegetables Recipe

Braised Parsnips and Winter Vegetables Recipe

6 servings



1 cup each: sliced parsnips, carrots, cubed celery root or celery, shredded red or green cabbage

1/4 cup medium onion

2 teaspoons minced garlic

1/2 cup dry red wine or vegetable broth

2 tablespoons light brown sugar

1 teaspoon balsamic or red wine vinegar

3/4 teaspoon each: dried sage and thyme leaves

Salt and pepper, to taste


Saute vegetables in lightly greased large skillet until beginning to brown, 8 to 10 minutes, add remaining ingredients, except salt and pepper, and heat to boiling, reduce heat and simmer, covered, until vegetables are tender, 8 to 10 minutes. Season to taste with salt and pepper.

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