Steamed Winter Vegetables Recipe

Recipe By Taste Of Home

Potatoes, parsnips, carrots, brussels sprouts and turnips star in this colorful side dish from Marilyn Leedom of Appleton, Wisconsin. A dash of horseradish and dill perk up this vegetable assortment that makes an appealing partner to any winter entree.

3.5
16 Rating -
Rate
Vegdiet
25minstotal
15minsPrep
10minsCook
25m.total
15m.Prep
10m.Cook
Steamed Winter Vegetables
plan
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ingredients serve

Ingredients for Steamed Winter Vegetables Recipe

  • 0.17 pound Small red potatoes, cut into 1 inch chunks
  • 0.08 pound Brussels sprouts, halved
  • 0.33 inch Medium parsnips, peeled and cut into 1/2 chunks
  • 0.17 inch Small turnip, peeled and cut into 1/2 chunks
  • 0.33 inch Small carrots, cut into 1/4 to 1/2 slices
  • 3/4 teaspoon Butter
  • 1/4 teaspoon Snipped fresh dill
  • 1/4 teaspoon White Vinegar
  • 1/4 teaspoon Prepared horseradish, drained
  • 1/25 teaspoon Salt
Nutrition
value
73
calories per serving
< 1 g Fat3 g Protein13 g Carbs4 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    3g
  • Carbs
    13g
  • Fiber
    4g

MacroNutrients

  • Carbs
    13g
  • Protein
    3g
  • Fiber
    4g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    50mg
  • Iron
    1mg
  • Vitamin A
    254mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    48mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    58mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    36mg
  • Manganese
    < 1mg
  • Phosphorus
    77mg
  • Selenium
    1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Taste Of Home