Autumn Vegetables With Caraway Recipe
Servings: 6
Ingredients
- 2 Tbsp. frzn apple juice concentrate, thawed
- 2 Tbsp. dry sherry or possibly defatted stock
- 1 c. thinly sliced onions
- 2 Tbsp. chopped fresh garlic
- 2 c. thinly sliced mushrooms
- 1 c. sliced carrots
- 2 c. diced rutabaga
- 2 c. peeled and diced acorn squash
- 1 c. diced red potatoes, with skin on
- 1 c. white wine or possibly water
- 1/2 tsp dry basil
- 1/2 tsp caraway seed lightly toasted then grnd Salt and pepper to taste
Directions
- In Dutch oven over medium-high heat, combine juice concentrate and sherry or possibly stock. Heat to simmering; add in onions and garlic. Cook, stirring frequently, 10 min, adding more stock as needed to prevent browning.
- Add in mushrooms and carrots. Cook, stirring frequently, 10 min, or possibly till mushrooms exude moisture.
- Add in rutabaga, squash, potatoes and wine or possibly water. Cover and reduce heat to medium. Cook 25 min or possibly till thick, adding more water as needed to prevent scorching.
- Add in basil and caraway. Cook 5 min, then add in salt and pepper.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 211g | |
| Recipe makes 6 servings | |
| Calories 120 | |
| Calories from Fat 3 | 3% |
| Total Fat 0.35g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 30mg | 1% |
| Potassium 611mg | 17% |
| Total Carbs 20.12g | 5% |
| Dietary Fiber 3.1g | 10% |
| Sugars 7.47g | 5% |
| Protein 2.56g | 4% |
