Julienne of Winter Root Vegetables (Michele Urvater) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
4 tablespoons butter |
1/2 medium onion, cut into fine julienne |
2 medium parsnips, peeled, cored and cut into 2 x 1/4inch julienne |
2 medium carrots, peeled and cut into 2 x 1/4inch julienne |
8 ounces peeled white turnip, cut into 2 x 1/4 inch julienne |
salt, sugar and freshly ground black pepper |
juice of 1 large lime |
Directions:
1. In a large skillet melt butter over high heat. Add onions, reduce heat and saute for about 5 minutes or somewhat soft.
2. Add rest of vegetables, 1 teaspoon salt and 1 teaspoon sugar. Saute for a minute, cover skillet lower heat and simmer for 5 minutes until tender, but still crisp.
3. Uncover skillet, raise heat, add lime juice and evaporate all liquid until vegetables are slightly syrupy and glazed. Adjust the seasoning if necessary.
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