Root Vegetables with Hazelnuts

== Description ==
Contributed by Healthy Recipes for Diabetic Friends Y-Group
* Source: Diabetic Living Diet Online
* Total Time: 30 mins
* Servings: 10
== Ingredients ==
* 4 cups assorted root vegetables (such as parsnips, turnips, and/or rutabaga), peeled and cut into 1-inch pieces
* 1 cup carrots, baby
* 1 cup pearl onions
* ½ cup celery root
* 1 tbsp olive oil
* ⅛ tsp salt
* ⅛ tsp white pepper
* ⅓ cup hazelnuts
== Directions ==
# In a covered large saucepan, cook assorted vegetables, carrots, peal onions, and celery root in a small amount of boiling water about 5 minutes or until nearly tender.
# Drain.
# In a large skillet, heat olive oil over medium heat.
# Add the precooked vegetables, salt, and pepper; cook for 8 to 10 minutes or just until tender, stirring occasionally.
# Sprinkle toasted hazelnuts over vegetables.
== Nutritional information ==
Per serving: 
* 77 Calories | 0g saturated fat | 0mg cholesterol | 62mg sodium | 4g total fat | 10g carbs | 3g dietary fiber | 4g sugars | 2g protein
* Exchanges: 2 vegetable, ½ fat
* Carb choices: ½
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Category:Healthy Recipes for Diabetic Friends
Category:Parsnip Recipes
Category:Turnip Recipes
Category:Rutabaga Recipes
Category:Carrot Recipes
Category:Pearl onion Recipes
Category:Celeriac Recipes
Category:Hazelnut Recipes