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Stewed Root Veggies with Cranberries

1 large onion, chopped
4 cloves garlic, minced
2 carrots, sliced
2 parsnips, sliced
2 cups peeled, diced celery root
1 large or 2 small sweet potatoes, cut in 1/2" chunks (peel if the skin is tough)
4 cups bouillon
1 tablespoon mild curry powder
1 cup vanilla yogurt or soy milk (optional)
1/2 cup dried cranberries

Combine the vegetables, bouillon and curry powder in a large pot. Bring to a boil, reduce the heat and simmer, uncovered, 20-30 minutes or until the vegetables are tender. Stir in the yogurt or soy milk and cranberries and heat through (do not allow the mixture to boil once the yogurt has been added).

4-6 servings

June 7th, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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