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Julienne root vegetables

Yield: 6 Servings

Ingredients:

• 1/4 c Butter
• 4 c Julienne sweet potatoes
• 4 c Julienne parsnips
• 4 c Julienne turnips
• 1/4 c Chicken stock Salt and pepper
• 1/4 c Finely chopped fresh parsley

Instructions:

In large skillet heat butter until sizzling; add vegetables and stir-fry until coated with butter. Reduce heat to low; pour in stock. Cover and cook for 5 to 10 minutes or until vegetables are tender - crisp. Season with salt and pepper to taste. Garnish with parsley. Makes 6 servings. Source: Canadian Living Magazine ch.

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