Best Root Vegetable Saute Recipes

Mixed-Root-Vegetable Sauté image

Provided by Mark Bittman

Time 15m

Number Of Ingredients 10

Steps:

Cook a thinly sliced medium onion in olive oil over medium-high heat until tender, about 5 minutes.
Meanwhile, peel and grate a few carrots, sweet potatoes and radishes or turnips; add them, along with some minced garlic, to the pan and continue to cook, stirring occasionally, for another 5 minutes.
Add the juice of half a lime (this will loosen the mixture a bit), a sprinkle of chili powder, a handful of chopped scallions and fish sauce to taste
Garnish with lime wedges and serve.

Root Vegetable Saute image

Number Of Ingredients 7

2 teaspoons margarine or butter
1/4 cup water
1 teaspoon dried sage leaves
1/2 teaspoon chicken bouillon
2 cups cubed (1/2-inch) peeled parsnips
1 cup cubed (1/2-inch) seeded peeled butternut squash
1 cup cubed (1/2-inch) peeled rutabaga

Steps:

1. Melt margarine in large nonstick skillet over medium-high heat. Add all remaining ingredients mix well.2. Reduce heat to medium cover and cook 8 to 10 minutes or until vegetables are tender, stirring occasionally.Nutrition Information Per Serving: Serving Size: 1/2 Cup * Calories: 50 * Calories from Fat: 10 * % Daily Value: Total Fat: 1 g 2% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 80 mg 3% * Total Carbohydrate: 10 g 3% * Dietary Fiber: 2 g 8% * Sugars: 3 g * Protein: 1 g * Vitamin A: 30% * Vitamin C: 15% * Calcium: 4% * Iron: 2% * Dietary Exchanges: 1/2 Starch or 1/2 Carbohydrate

Nutrition Facts : Nutritional Facts Serves