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Dilled Vegetables
A colorful medley of favorite vegetables.
Ingredients
2 teaspoons olive oil
½ pound (230 g) pearl onions, peeled
1 pound (450 g) small new potatoes, cubed
4 carrots, sliced
1 cup (250 ml) low-sodium chicken broth
1 (10-ounce/280-g) package frozen broccoli spears, thawed
1 cup (114 g) frozen sugar snap pea pods
½ teaspoon dill weed
⅓ cup (85 g) plain nonfat yogurt
Details
Serves: 6
Method
Heat oil in a 5½-quart (5.5-liter) nonstick Dutch oven. Sauté onions until lightly browned. Add potatoes, carrots and broth; heat to boiling. Reduce to a simmer, cover, and cook 30 to 45 minutes or until vegetables are tender. Add broccoli and pea pods; cook 5 minutes longer. Stir dill weed into yogurt. Spoon over cooked vegetables.
Each serving contains:- Cal.129, Cal. from Fat 19, Protein 6g, Carb.23g, Total Fiber 5g, Total Fat 2g, Sat. Fat 0g, Chol.1mg, Sodium 56mg
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