Recipe courtesy of Michele Urvater
Episode: Start-Up Stews
Level:
Easy

Ingredients

Directions

In a large skillet over medium high heat, melt the butter. When the foaming subsides, add the julienned carrots, turnips and parsnips and saute for 2 minutes. Add 1/4 cup water, cover and simmer just for 3 minutes or until the vegetables are just tender. Season to taste with salt and pepper.

IDEAS YOU'LL LOVE

Thanksgiving Oven-Roasted Vegetables

Recipe courtesy of Ina Garten

Vegetable Meatloaf with Balsamic Glaze

Recipe courtesy of Bobby Flay

Perfect Veggie Burgers

Recipe courtesy of Food Network Kitchen

Creamy Veggie Dip

Recipe courtesy of Food Network Kitchen

Vegetable Lasagna

Recipe courtesy of Juan Carlos Cruz

Garden Vegetable Soup

Recipe courtesy of Alton Brown

Quinoa with Buttery Roasted Vegetables

Recipe courtesy of Ree Drummond

Vegetable Lasagna Casserole

Recipe courtesy of Food Network Kitchen

Veronica's Veggie Meatloaf with Checca Sauce

Recipe courtesy of Giada De Laurentiis

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking