Braised Winter Vegetables With Thyme - cooking recipe

Ingredients

2 tsp. butter or olive oil
4 shallots, peeled and quartered
2 leeks (white part only), cleaned, halved lengthwise and cut into 1/2-inch pieces
2 carrots, peeled and sliced
2 parsnips, peeled, cut into quarters lengthwise and cut into sticks
1 celery stalk, cut in half lengthwise and sliced diagonally
1 Tbsp. fresh thyme leaves or 1 tsp. dried
1/4 c. dry white wine
1/4 c. defatted reduced sodium chicken stock
salt and fresh pepper to taste

Preparation

In a large nonstick skillet, heat butter or oil over medium heat.
Add shallots and saute for 2 minutes, or until softened. Add leeks, carrots, parsnips and celery and saute for 1 minute. Sprinkle with thyme, then stir in wine and stock.
Reduce heat to low; cover the pan tightly and simmer until the vegetables are tender, 7 to 10 minutes.
Season with salt and pepper and serve immediately.
Serves 4.
Per serving:
31 calories and 1 gram fat.