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Root Vegetable Home Fries

Winter 2014
201401038.jpg
food and drink

BY: Tonia Wilson-Vuksanovic

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.

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

201401038.jpg
food and drink

Root Vegetable Home Fries

Winter 2014

BY: Tonia Wilson-Vuksanovic

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.

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

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