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Root Vegetable Sauté

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.


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


  1. 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.
  2. Remove the cover and continue to simmer until most of liquid is evaporated, about 5 minutes.
  3. Add the oil and rosemary. Cook, stirring occasionally, until vegetables are golden brown, about 10 minutes. Season to taste with salt and pepper.
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Classic French Stocks and Sauces