Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Butter |
| 4 cups | Julienne sweet potatoes |
| 4 cups | Julienne parsnips |
| 4 cups | Julienne turnips |
| ¼ cup | Chicken stock |
| \N \N | 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.