Serving Size | ½ of recipe |
Calories | 74 |
Total Fat | 1 g |
Saturated Fat | 0.5 g |
Sodium | 439 mg |
Total Carbohydrate | 16 g |
Dietary Fiber | 5 g |
Protein | 2.5 g |
Ingredients | Measures |
---|---|
Water | 2 cups |
Vegetable bouillon cube | 1 |
Carrots, peeled and cubed | ½ cup |
Parsnips, peeled and cubed | ½ cup |
Yellow beets, peeled and cubed (or substitute another root vegetable, eg, rutabaga or potato) | ½ cup |
Turnips, peeled and cubed | ½ cup |
Scallions, chopped | 2 |
Fresh parsley, chopped | 2 tablespoons |
Exchanges
3 vegetables
Side Suggestions: Provolone Paninis
For each person, place 2 slices of provolone cheese between 2 slices of whole wheat bread. Cook in a panini press. If you don’t have a panini press, place non-stick grill pan or skillet over medium-high heat and spray with cooking spray. Add sandwiches to the pan and then place a plate with a canned food item or other weight on top. Cook for 1-2 minutes on each side.
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
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