Carrot, Parsnip and Celeriac Stir-Fry

Hiver 2007
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food and drink

BY: Lucy Waverman

Blanch the vegetables at home and bring them to the party with the skillet. Change the vegetables to suit your taste if desired - turnips, rutabaga and sweet potatoes or squash are all good in the recipe.

2 cups (500 mL) celeriac peeled and cut in ½-inch (1-cm) chunks
2 cups (500 mL) parsnips peeled and cut in ½-inch (1-cm) chunks
2 cups (500 mL) carrots peeled and cut in ½-inch (1-cm) chunks
Salt
3 tbsp (45 mL) butter
Freshly ground pepper
2 tbsp (25 mL) chopped chives

1. Place celeriac, parsnips and carrots in a pot and cover with cold water and a pinch of salt. Bring water to a boil and boil for 5 minutes or until vegetables are tender. Drain.

2. Heat butter in a large skillet over 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.

Serves 6

What to Serve

LCBO#:469262
$2.20