Julienne Root Vegetables

Course : Vegetables
Serves: 6
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1/4 cup butter
4 cups julienne sweet potatoes
4 cups julienne parsnips
4 cups julienne turnips
1/4 cup chicken stock
1 teaspoon salt and pepper
1/4 cup finely chopped fresh parsley

Preparation / Directions:

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.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Vegetables Recipes