Now this one is an original!
Earthy Sauteed Root Veggies – Serves 2
- 1/2 yellow onion
- two ribs of celery
- one turnip
- 8-10 baby carrots or two whole carrots
- 1 small zucchini
- 4 cremini mushrooms
- 1 T olive oil
- 1/2 T butter
Peel and dice all vegetables except mushrooms. Sauté in olive oil and butter until al dente (I know that’s for pasta, but it’s the best way to describe how I like them – just a slight crunch). Add mushrooms and sauté until done. Season with salt, pepper and tarragon to taste (I used about a heaping 1/4 tsp of tarragon). It makes double the amount shown.
Pt value: 2.5/serving or 5 for the whole thing and you’re hungry. (Point value does not count the bread shown.)
Natalie Ames 