Root Vegetables with Hazelnuts

Description

• Source: Diabetic Living Diet Online
• Total Time: 30 mins
• Servings: 10

Ingredients

• 4 cups assorted root vegetables (such as parsnips, turnips, and/or rutabaga), peeled and cut into 1-inch pieces
• 1 cup carrots, baby
• 1 cup pearl onions
• ½ cup celery root
• 1 tbsp olive oil
• ⅛ tsp salt
• ⅛ tsp white pepper
• ⅓ cup hazelnuts

Directions

1. In a covered large saucepan, cook assorted vegetables, carrots, peal onions, and celery root in a small amount of boiling water about 5 minutes or until nearly tender.
2. Drain.
3. In a large skillet, heat olive oil over medium heat.
4. Add the precooked vegetables, salt, and pepper; cook for 8 to 10 minutes or just until tender, stirring occasionally.
5. Sprinkle toasted hazelnuts over vegetables.

Nutritional information

Per serving:

• 77 Calories | 0g saturated fat | 0mg cholesterol | 62mg sodium | 4g total fat | 10g carbs | 3g dietary fiber | 4g sugars | 2g protein
• Exchanges: 2 vegetable, ½ fat
• Carb choices: ½