Braised Root Vegetables With Apricots
Per ServingBraised Root Vegetables With Apricots |
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|---|---|---|
| Makes: 8 | ||
| Serving Size: 1 cup | ||
| Calories | 125 | |
| Fat | 3.5 | g |
| Saturated Fat | 0.5 | g |
| Carbohydrate | 22 | g |
| Fiber | 4 | g |
| Sugars | 9 | g |
| Cholesterol | 0 | mg |
| Sodium | 195 | mg |
| Potassium | 460 | mg |
| Protein | 2 | g |
| Phosphorus | 70 | mg |
| Choices: Starch 0.5, Fruit 0.5, Vegetable 1, Fat 0.5 | ||
- Makes: 8
- Serving Size: 1 cup
- Preparation Time: 20 minutes
- Cooking Time: 1 hour
Ingredients
| 2 | Tbsp. | olive oil |
| 2 | tsp. | ground cumin |
| 1/2 | tsp. | ground cardamom |
| 1/2 | tsp. | ground turmeric |
| 6 | large | shallots, peeled and halved |
| 2 | large | carrots, peeled and cut into 2-inch chunks (about 2 cups) |
| 2 | large | parsnips, peeled and cut into 2-inch chunks (about 2 cups) |
| 1 | small | sweet potato, peeled and cut into 2-inch chunks (about 1 3/4 cups) |
| 1 | cup | peeled and cubed turnips |
| 1 1/2 | cups | reduced-sodium, low-fat chicken or vegetable broth |
| 1/4 | cup | fresh orange juice |
| 1/4 | cup | diced dried apricots |
| 1 | tsp. | honey |
| 1/4 | tsp. | kosher salt |
| 1/4 | tsp. | freshly ground black pepper |
| 1/4 | cup | finely minced fresh parsley |
Directions
- Preheat the oven to 350 degrees. In a large Dutch oven, heat the oil over medium heat. Add the cumin, cardamom, and turmeric and heat for 1 minute.
- Add the shallots and sauté for 3 minutes. Increase the heat to medium high, and add the carrots, parsnips, sweet potato, and turnips. Sauté for 8 to 10 minutes, until browned.
- Add the broth and orange juice, and bring to a simmer. Transfer the pan to the oven and bake for 45 to 50 minutes, until the vegetables are very tender. During the last 10 minutes of cooking, mix in the apricots.
- Drizzle the honey on the cooked vegetables, add the salt and pepper, and mix well. Garnish with the minced parsley.
