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Recipe Detail Page
Root Vegetable Home Fries
Winter 2014
Microwaving the root vegetables before hand shortens the cooking time, as well as prevents the outside of the potato from getting blackened before the inside is tender.
Serves 4
1 lb (500 g) Yukon Gold potatoes, peeled and cut into ½ inch (1 cm) dice
½ lb (250 g) sweet potatoes, peeled and cut into ½ inch (1 cm) dice
½ lb (250 g) parsnips, peeled and cut into½ inch (1 cm) dice
2 tbsp (30 mL) olive oil
1 cup (250 mL) onions, finely chopped
2 tbsp (30 mL) unsalted butter
1 tsp (5 mL) fresh thyme, finely chopped
¼ tsp (1 mL) paprika
Salt and freshly ground black pepper to taste
1 Place potatoes and parsnips in a glass baking dish, cover with plastic wrap and microwave on high for 6 minutes.
2 Heat olive oil in a large nonstick skillet over medium-low. Add onions and cook 10 minutes until softened.
3 Add butter to skillet and increase heat to medium-high. Add steamed vegetables, thyme, paprika and salt and pepper to taste.
4 Sauté vegetables until crisp and brown on the outside, and tender on the inside. About 5 minutes.
Serves 4
