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Root Vegetable Sauté
Description
The earthy flavors and gorgeous hues of cold-weather vegetables come to life in this great side dish seasoned with rosemary and a drizzle of olive oil.Ingredients
Serves
6 as a side dish
- 1 pound carrots, peeled and cut diagonally into 1/2-inch slices
- 1 large onion, sliced
- 1 medium turnip (about 8 ounces), peeled, quartered, and cut in 1/2-inch slices
- 1 large parsnip (about 10 ounces), peeled, halved lenghtwise, cut diagonally into 1/2-inch slices
- 2 teaspoons Glace de Poulet Gold® (or Veggie-Stock Gold®) dissolved in 1 cup hot water
- 2 tablespoons extra virgin olive oil
- 1 teaspoon chopped fresh rosemary
- Salt and ground black pepper
Methods/steps
- Combine the vegetables and diluted Glace de Poulet Gold® in a large skillet. Cover and bring the liquid to a boil over high heat. Reduce the heat to medium and simmer for 5 minutes.
- Remove the cover and continue to simmer until most of liquid is evaporated, about 5 minutes.
- Add the oil and rosemary. Cook, stirring occasionally, until vegetables are golden brown, about 10 minutes. Season to taste with salt and pepper.
