Simmered Root Vegetables With Swiss Chard
| 1 | cup low-sodium vegetable broth | 1 | cup red potato, thinly sliced |
| 2 | small carrots, peeled & chopped | 1/2 | cup peeled & chopped turnip |
| 1 | small parsnip, peeled & chopped | 1/4 | teaspoon EACH salt & pepper |
| 1 | medium onion, peeled & chopped | 1/2 | cup peeled & chopped rutabaga |
| 4 | cups stemmed, cut Swiss Chard | | |
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In a pot, bring broth to a boil over medium-high heat. Add potato slices; cover, cook 3 mins. Stir in carrots & onion; cover, cook 3 mins. Stir in parsnip, turnip & rutabaga; cover & cook until vegetables are just tender, about 5 mins. Add chard, salt & pepper; cover, cook until chard is just wilted, about 2 mins. Serve hot. (122 cals.; 0 g. fat; 3 g. prot.)
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