Simple Braised Root Veggies

12 60 129
Ingredients Minutes Calories
Prep Cook Servings
20 min 40 min 4
Simple Braised Root Veggies
Health Highlights


1 tbsp Ghee
2 large Carrots
2 parsnip(s) Parsnip
1 small Rutabaga, Swedish turnip, raw (or celery root)
1 medium White onion (sliced)
2 clove(s) Garlic (minced)
1 tbsp Rosemary, fresh (chopped)
1 tsp Thyme, fresh (chopped)
1 tsp Sage, fresh (chopped)
2 cup Chicken broth (stock)
1 tsp Sea Salt
1 tsp Black pepper


If desired, peel the carrots and parsnips. Cut in half lengthwise and then into ~1/4" thick pieces. Peel the rutabaga and cut into similar-sized pieces to the carrot and parsnip. If you make the pieces too thin, you'll end up with a pot of mush.

In a large, heavy bottomed pot, like a Dutch oven, heat the ghee or coconut oil over medium-high heat. Toss in the carrots, parsnips, rutabaga and onion. Allow the veggies to caramelize and slightly brown, though not burn. Stir enough so you get good colour on many of the pieces.

Add the garlic, rosemary, thyme, sage and chicken broth. Allow the liquid to come to a boil, then reduce the heat to low. Cover the pot. Allow the veggies to cook until just fork-tender, about 20 minutes.

Uncover the pot. Turn the heat to high and allow the braising liquid to reduce down until it's a slightly thickened sauce. Adjust seasoning with salt and pepper if desired.

Nutrition Facts

Per Portion

Calories 129
Calories from fat 43
Calories from saturated fat 22.2
Total Fat 4.7 g
Saturated Fat 2.5 g
Trans Fat 0
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 1.2 g
Cholesterol 10.8 mg
Sodium 671 mg
Potassium 555 mg
Total Carbohydrate 19.8 g
Dietary Fiber 4.5 g
Sugars 7.6 g
Protein 4.1 g

Dietary servings

Per Portion

Vegetables 2.1

Energy sources


Meal Type(s)