|4 cups||Julienne sweet potatoes|
|4 cups||Julienne parsnips|
|4 cups||Julienne turnips|
|¼ cup||Chicken stock|
|Salt and pepper|
|¼ cup||Finely chopped fresh parsley|
In large skillet, heat butter until sizzling; add vegetables and stir-fry until coated with butter. Reduce heat to low; pour in stock.
Cover and cook for 5 to 10 minutes or until vegetables are tender - crisp. Season with salt and pepper to taste. Garnish with parsley.
Makes 6 servings. Source: Canadian Living Magazine ch.
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