Braised Winter Vegetables With Thyme

• 2 tsp. butter or olive oil
• 4 shallots, peeled and quartered
• 2 leeks (white part only), cleaned, halved lengthwise and cut into 1/2-inch pieces
• 2 carrots, peeled and sliced
• 2 parsnips, peeled, cut into quarters lengthwise and cut into sticks
• 1 celery stalk, cut in half lengthwise and sliced diagonally
• 1 Tbsp. fresh thyme leaves or 1 tsp. dried
• 1/4 c. dry white wine
• 1/4 c. defatted reduced sodium chicken stock
• salt and fresh pepper to taste

1. In a large nonstick skillet, heat butter or oil over medium heat.
2. Add shallots and saute for 2 minutes, or until softened. Add leeks, carrots, parsnips and celery and saute for 1 minute. Sprinkle with thyme, then stir in wine and stock.
3. Reduce heat to low; cover the pan tightly and simmer until the vegetables are tender, 7 to 10 minutes.
4. Season with salt and pepper and serve immediately.
5. Serves 4.
6. Per serving:
7. 31 calories and 1 gram fat.

butter, shallots, leeks, carrots, parsnips, celery stalk, thyme, white wine, chicken stock, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1045179 (may not work)