Creamy Winter Vegetable Stew
Just a touch of maple syrup brings out the sweetness in the winter squash and rutabaga, two root vegetables with a good amount of beta carotene.
1 teaspoon olive oil
1/3 cup chopped onions
2 cups frozen rutabaga (yellow turnip) chunks, thawed
1/4 cup water
1 package (10 ounces) frozen pureed winter squash, thawed
3/4 cup evaporated low-fat (2%) milk
2 tablespoons maple syrup
1/2 teaspoon salt
1 In a large nonstick saucepan, heat the oil over medium heat. Add the onions and cook, stirring occasionally, until tender, about 7 minutes.
2 Add the rutabaga chunks and water, and cook until the rutabaga is heated through, about 3 minutes.
3 Stir in the winter squash puree, evaporated milk, maple syrup, and salt. Cover and simmer 5 minutes to blend the flavors. Makes 4 servings
Makes Makes 4 servings
Per serving: 166 calories, 2.4g total fat (0.8g saturated), 4mg cholesterol, 3g dietary fiber, 33g carbohydrate, 6g protein, 364mg sodium.