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.