Squash and Root Vegetable SauteThree Sisters Cookbook2 teaspoons reduced fat margarine 1/4 cup water 1 teaspoon dried sage leaves 1/2 teaspoon chicken flavor instant bouillon 2 cups peeled, cubed parsnips 1 cup peeled, seeded and cubed butternut squash 1 cup peeled cubed rutabaga Make vegetable cubes about 1/2 inch in size. Melt margarine in a large nonstick skillet over medium high heat. Add all remaining ingredients and mix well. Reduce heat to medium, cover and cook about 10 minutes or until vegetables are tender, stirring occasionally. Yield: 8 (1/2 cup) servings Nutrition per serving: calories 50, percent calories from fat 20%, sodium 80 mg, cholesterol 0 mg. Most PopularInformation, photos, video or graphics from www.OneidaIndianNation.com may not be republished, uploaded, posted or distributed in any way without the prior approval of Oneida Indian Nation Communications. Permission is for one time use only. Any use of this material must be credited to: Oneida Indian Nation.
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