Recipe courtesy of Michele Urvater
Julienne of Winter Root Vegetables
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 203
- Total Fat
- 12
- Saturated Fat
- 7
- Carbohydrates
- 25
- Dietary Fiber
- 6
- Sugar
- 10
- Protein
- 2
- Cholesterol
- 31
- Sodium
- 478
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
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
- In a large skillet melt butter over high heat. Add onions, reduce heat and saute for about 5 minutes or somewhat soft.
- 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.
- Uncover skillet, raise heat, add lime juice and evaporate all liquid until vegetables are slightly syrupy and glazed. Adjust the seasoning if necessary.