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

 * 1) 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.
 * 2) Drain.
 * 3) In a large skillet, heat olive oil over medium heat.
 * 4) Add the precooked vegetables, salt, and pepper; cook for 8 to 10 minutes or just until tender, stirring occasionally.
 * 5) 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