Sautéed Vegetable Medley

Healthy eating doesn’t have to be boring. In combination with daily exercise, it can contribute to a very fulfilling, and long life. Now that the weather is cold, keep your energy up with vitamin-rich vegetables like parsnips, leeks and habanero peppers.

Parsnips are rich in dietary fiber and potassium. Just one cup of this sweet, juicy root vegetable provides more than 20 percent of the recommended daily intake of fiber. Adequate fiber can promote healthy digestion, reduce blood cholesterol levels, regulate blood sugar levels, prevent obesity and provide feelings of fullness.

Leeks, a member of the same vegetable family as onions and garlic, have been cultivated for thousands of years. They offer many health benefits and may reduce the risk of certain types of cancer. Leeks also offer anti-bacterial properties and can help protect against heart disease.

Habanero peppers, one of the spiciest pepper varieties on earth, are an excellent source of vitamin C and capsaicin. They also help promote good respiratory and digestive health.

Sautéed Vegetable Medley Recipe
4 leeks, cleaned well and chopped
2 carrots, grated
2 parsnips, grated
1 onion, sliced
3 cloves garlic, finely chopped
2 tablespoons parsley, finely chopped
1 teaspoon thyme (or ½ teaspoon, dried), finely chopped
½ Habanero pepper, chopped 2 teaspoons olive oil

Preparation: Heat oil and add pepper, onion and garlic — sauté until soft. Add leeks and sauté for 5 minutes or until leeks are softened. Add carrots and parsnips and cook for another 2-3 minutes. Add fresh herbs to taste.

In the comment box, tell us how you cook your vegetables during the fall season!