Autumn Vegetables With Caraway Recipe

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Servings: 6

Ingredients

Cost per serving $1.65 view details

Directions

  1. In Dutch oven over medium-high heat, combine juice concentrate and sherry or possibly stock. Heat to simmering; add in onions and garlic. Cook, stirring frequently, 10 min, adding more stock as needed to prevent browning.
  2. Add in mushrooms and carrots. Cook, stirring frequently, 10 min, or possibly till mushrooms exude moisture.
  3. Add in rutabaga, squash, potatoes and wine or possibly water. Cover and reduce heat to medium. Cook 25 min or possibly till thick, adding more water as needed to prevent scorching.
  4. Add in basil and caraway. Cook 5 min, then add in salt and pepper.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 211g
Recipe makes 6 servings
Calories 120  
Calories from Fat 3 3%
Total Fat 0.35g 0%
Saturated Fat 0.06g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 30mg 1%
Potassium 611mg 17%
Total Carbs 20.12g 5%
Dietary Fiber 3.1g 10%
Sugars 7.47g 5%
Protein 2.56g 4%
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