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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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To brighten up her mealtime menus, Katherine Desrosiers simply adds this colorful and delicious side dish. The busy cook from Trail, British Columbia cuts fresh veggies julienne-style and sautes them in a little butter and wine for a crisp-tender mix. Ingredients:
2 medium parsnips, peeled and julienned |
2 medium carrot, julienned |
2 celery ribs, julienned |
1 small turnip, peeled and julienned |
2 tablespoons butter |
1 medium sweet red pepper, julienned |
1/2 cup white wine or chicken broth |
Directions:
1. In a large skillet, saute the parsnips, carrots, celery and turnip in butter for 5 minutes. Add red pepper; cook and stir 1 minute longer. Add wine or broth. Bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until vegetables are tender. Serve with a slotted spoon. Yield: 6 servings.
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