Julienne root vegetables

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
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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