Carrots, Parsnip and Celeriac Stir-Fry
Substitute other vegetables to suit your taste -- turnips, rutabaga and sweet potatoes or squash are all good choices.
Ingredients
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
salt
freshly ground {pepper}
2 tablespoons chopped {chives}
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
salt
freshly ground {pepper}
2 tablespoons chopped {chives}
Directions
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.
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