Carrots, Parsnip and Celeriac Stir-Fry

Substitute other vegetables to suit your taste -- turnips, rutabaga and sweet potatoes or squash are all good choices.

2 cups celeriac, peeled and cut in 1/2-inch pieces
2 cups parsnips, peeled and cut in 1/2-inch pieces
2 cups carrots, peeled and cut in 1/2-inch pieces
3 tablespoons butter
 freshly ground {pepper}
2 tablespoons chopped {chives}
Combine celeriac, parsnips and carrots in a pot. Cover with cold salted water and bring to a boil. Boil for 5 to 10 minutes, or until vegetables are tender. Drain.

Heat butter in a large, deep skillet over medium-high heat. Add vegetables and stir-fry for 5 minutes, or until browned and heated through. Season with salt and pepper and sprinkle with chives.

Ease of Preparation: Easy

Preparation Time: 15 min

Cook Time: 15 min

Servings: 8

Recipe By: Lucy Waverman

From:  A Year in Lucy's Kitchen
Used with permission of Random House Canada