Tuesday, November 5, 2013

Sautéed Shredded Vegetables

Source: Recipes from the Root Cellar by Andrea Chesman

2 T sunflower or canola oil
4 cups peeled and shredded mixed root vegetables (beets, carrots, turnips etc)
1 leek, trimmed and thinly sliced
4 garlic cloves, minced
one 1/2 inch piece of ginger, peeled and minced
1/4 cup dry white wine
salt and freshly ground black pepper
freshly grated nutmeg

Heat the oil in a large skillet over medium heat. Add the root vegetables, leek, garlic, and ginger and sauté until the vegetables are limp, about 5 minutes. Add the wine, cover and cook until the vegetables are tender, about 5 minutes longer. Season with salt and pepper and nutmeg and serve hot.

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