Now this one is an original!

Earthy Sauteed Root Veggies – Serves 2

  • 1/2 yellow onion
  • two ribs of celery
  • one turnip
  • 8-10 baby carrots or two whole carrots
  • 1 small zucchini
  • 4 cremini mushrooms
  • 1 T olive oil
  • 1/2 T butter

Peel and dice all vegetables except mushrooms. Sauté in olive oil and  butter until al dente (I know that’s for pasta, but it’s the best way to describe how I like them – just a slight crunch).  Add mushrooms and sauté until done. Season with salt, pepper and tarragon to taste (I used about a heaping 1/4 tsp of tarragon). It makes double the amount shown.

Pt value: 2.5/serving or 5 for the whole thing and you’re hungry.  (Point value does not count the bread shown.)