Root Vegetables Recipe

Name: Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. small red potatoes; 1/2 lb. carrots; 1/2 lb. parsnips; 1/4 lb. sweet potatoes; 1/4 lb. turnips; 1 medium onion; 2 oz. shallots; 2 tsp. margarine; 1 Tbsp. olive oil; 2 tsp. sugar; 1/4 tsp. salt; pepper to taste; 1/4 c. chopped parsley

Servings: persons

1 lb. small red potatoes
1/2 lb. carrots
1/2 lb. parsnips
1/4 lb. sweet potatoes
1/4 lb. turnips
1 medium onion
2 oz. shallots
2 tsp. margarine
1 Tbsp. olive oil
2 tsp. sugar
1/4 tsp. salt
pepper to taste
1/4 c. chopped parsley

1
Wash and trim potatoes (do not peel), carrots, parsnips, sweet potatoes (unpeeled) and turnips.
2
Cut into 1/2-inch pieces.
3
Add vegetables to boiling water.
4
Cover and cook 7 minutes.
5
Slice onions and shallots; transfer cooked vegetables to bowl and cover loosely with foil.
6
Melt margarine in skillet.
7
Add onion and shallots.
8
Saute 2 minutes. Drain and discard any liquid from bowl.
9
Add vegetables to skillet; add oil, sugar and salt.
10
Cook. Stir frequently from bottom of skillet 10 to 15 minutes until brown and tender.
11
Add pepper.
12
Sprinkle parsley on top before serving.

191

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb. small red potatoes, 1/2 lb. carrots, 1/2 lb. parsnips, 1/4 lb. sweet potatoes, and more.

Yes, Root Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Root Vegetables

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