Carrot, Parsnip and Celeriac Stir-fry

Name: Carrot, Parsnip and Celeriac Stir-fry
Ingredients: 2 cups celeriac (peeled and cut in 1/2-inch pieces); 2 cups parsnips (peeled and cut in 1/2-inch pieces); 2 cups carrots (peeled and cut in 1/2-inch pieces); 3 tbsp butter; salt and freshly ground pepper; 2 tbsp chives (chopped)

Lucy Waverman

Substitute other vegetables to suit your taste’turnips, rutabaga and sweet potatoes or squash are all good choices.

Excerpted from A Year in Lucy’s Kitchen Copyright © 2009 by Lucy Waverman. Photography by Rob Fiocca. Excerpted by permission of Random House Canada, a division of Random House of Canada Limited. All rights reserved.

Course Dinner
Cuisine Vegetables, Vegetarian

Ingredients

2 cups celeriac peeled and cut in 1/2-inch pieces
2 cups parsnips peeled and cut in 1/2-inch pieces
2 cups carrots peeled and cut in 1/2-inch pieces
3 tbsp butter
Salt and freshly ground pepper
2 tbsp chives chopped

Servings:

Units:

Ingredients

2 cups celeriac peeled and cut in 1/2-inch pieces
2 cups parsnips peeled and cut in 1/2-inch pieces
2 cups carrots peeled and cut in 1/2-inch pieces
3 tbsp butter
Salt and freshly ground pepper
2 tbsp chives chopped

Servings:

Units:

Course Dinner
Cuisine Vegetables, Vegetarian

Instructions

Combine celeriac, parsnips and carrots in a pot. Cover with cold salted water and bring to a boil. Boil for 5 to 10 minutes, or until vegetables are tender. Drain.
Heat butter in a large, deep skillet over medium-high heat. Add vegetables and stir-fry for 5 minutes, or until browned and heated through. Season with salt and pepper and sprinkle with chives.

WP Ultimate Recipe