Diabetes Forecast

Braised Root Vegetables With Apricots

Per Serving

Braised Root Vegetables With Apricots

Makes: 8
Serving Size: 1 cup
Calories 125
Fat 3.5 g
Saturated Fat 0.5 g
Carbohydrate 22 g
Fiber 4 g
Sugars 9 g
Cholesterol 0 mg
Sodium 195 mg
Potassium 460 mg
Protein 2 g
Phosphorus 70 mg
Choices: Starch 0.5, Fruit 0.5, Vegetable 1, Fat 0.5
  • Makes: 8
  • Serving Size: 1 cup
  • Preparation Time: 20 minutes
  • Cooking Time: 1 hour


2 Tbsp. olive oil
2 tsp. ground cumin
1/2 tsp. ground cardamom
1/2 tsp. ground turmeric
6 large shallots, peeled and halved
2 large carrots, peeled and cut into 2-inch chunks (about 2 cups)
2 large parsnips, peeled and cut into 2-inch chunks (about 2 cups)
1 small sweet potato, peeled and cut into 2-inch chunks (about 1 3/4 cups)
1 cup peeled and cubed turnips
1 1/2 cups reduced-sodium, low-fat chicken or vegetable broth
1/4 cup fresh orange juice
1/4cupdiced dried apricots
1/4tsp.kosher salt
1/4tsp.freshly ground black pepper
1/4cupfinely minced fresh parsley


  1. Preheat the oven to 350 degrees. In a large Dutch oven, heat the oil over medium heat. Add the cumin, cardamom, and turmeric and heat for 1 minute.
  2. Add the shallots and sauté for 3 minutes. Increase the heat to medium high, and add the carrots, parsnips, sweet potato, and turnips. Sauté for 8 to 10 minutes, until browned.
  3. Add the broth and orange juice, and bring to a simmer. Transfer the pan to the oven and bake for 45 to 50 minutes, until the vegetables are very tender. During the last 10 minutes of cooking, mix in the apricots.
  4. Drizzle the honey on the cooked vegetables, add the salt and pepper, and mix well. Garnish with the minced parsley.

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