Saute of Root Vegetables

Ingredients

• 2 teaspoons butter
• 2 cups matchstick-cut carrots (4 small)
• 2 cups matchstick-cut leeks (3 leeks, white and light green parts only)
• 2 cups matchstick-cut rutabaga (1/3 large)
• 2 cups matchstick-cut celery root or parsnips
• 1 cup reduced-sodium chicken broth
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried
• Salt & freshly ground pepper to taste

Directions

Melt butter in a large nonstick skillet over medium heat. Add carrots, leeks, rutabagas and celery root (or parsnips); sauté until softened, about 3 to 5 minutes. Add broth and thyme and bring to a simmer. Reduce heat to low, cover and cook, stirring occasionally, until the vegetables are tender and the broth has evaporated, 10 to 15 minutes. Season with salt and pepper.

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