Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 larges | Sweet potatoes or yam, peeled and grated coarsely (2 cups) |
| 2 larges | Baking potatoes, grated coarsely (2 cups) |
| 2 smalls | Zucchini, coarsely grated ( cup) |
| 2 smalls | Turnips or rutabaga's coarsely grated (1 cup) (peeled) |
| 1¼ cup | Water |
| 1 tablespoon | Chicken soup boullion |
| 1 tablespoon | Onion flakes |
| 2 teaspoons | Parsley |
| ½ teaspoon | Tarragon |
| ⅛ teaspoon | Pepper, or to taste |
Combine the vegetables, water and spices in a large skillet. Cook, uncovered, on high heat until vegetables are crisp tender and most of the water has evaporated, about 10-15 minutes. Serve immediately.
Origin: Adapted from Watkins Jiffy Dinner Cookbook. Shared by: Sharon Stevens, May/95.