Dinner

Braised Winter Vegetables is for Dinner.

Braised Winter Vegetables takes 30 minutes to prepare.

Braised Winter Vegetables takes 60 minutes to cook.

Braised Winter Vegetables makes 10 servings.

The ingredients for Braised Winter Vegetables are:

2 Medium sized Sweet Potato, peeled and quartered
4 Medium sized Potato, peeled and quartered
4 Full sized Carrots, peeled and chopped into large sections
4 Turnips, peeled and quartered
2 Onions, peeled and quartered
1 Large RED Bell Pepper, seeded, chopped into 2" sections
1/4 C. EVOO
4-5 garlic cloves, peeled and chopped fine.
1-2 Tblsp. Dried Tarragon ( or to taste)
1-4 Tblsp Dried Parsley (or to taste)
Black Pepper, Dried Red Pepper and Salt to taste

Here is how you make Braised Winter Vegetables:

In small bowl, mix together EVOO, tarragon, parsley, garlic, salt & pepper, and dried red pepper. Set aside.Peel and chop sweet potato, potato, turnips, and carrots. Keep seperate. Boil each separately until fork pierces but the vegetables remain firm, depending on the size and type of vegetable, 3-5 minutes. Drain immediately when done. Put in large baking dish.Peel and chop onion and red pepper. Add to partially cooked vegetables.Pour oil mixture over vegetables, use hands or large spoon to cover each vegetable in oil mixture.Add one cup beef or chicken broth over vegetables.Cover with foil, bake at 350 degrees for 30 minutes, uncover, stir, bringing bottom vegetables to top, bake another 30 minutes (or until vegetables are tender) uncovered.If you're not concerned about salt, sprinkle Kosher or Sea Salt over the top of the vegetables after you remove the foil.Serving Size: Makes 10-12 servingsNumber of Servings: 10Recipe submitted by SparkPeople user MIGHTYMOMA.

The nutritional information for Braised Winter Vegetables is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 182.4

• Total Fat: 6.0 g
• Cholesterol: 0.0 mg
• Sodium: 1,537.1 mg
• Total Carbs: 30.5 g
• Dietary Fiber: 4.7 g
• Protein: 3.6 g