Ingredients
2
teaspoons margarine or butter
1/4
cup water
1
teaspoon dried sage leaves
1/2
teaspoon chicken-flavor instant bouillon
2
cups cubed (1/2-inch) peeled parsnips
1
cup cubed (1/2-inch) seeded peeled butternut squash
1
cup cubed (1/2-inch) peeled rutabaga
Preparation
Melt margarine in large nonstick skillet over medium-high heat. Add all remaining ingredients; mix well.
Reduce heat to medium; cover and cook 8 to 10 minutes or until vegetables are tender, stirring occasionally.
