Carrot, Parsnip and Celeriac Stir-fry
Substitute other vegetables to suit your taste—turnips, rutabaga and sweet potatoes or squash are all good choices.
2 cups (500 mL) celeriac, peeled and cut in 1/2-inch pieces
2 cups (500 mL) parsnips, peeled and cut in 1/2-inch pieces
2 cups (500 mL) carrots, peeled and cut in 1/2-inch pieces
3 tbsp (45 mL) butter
Salt and freshly ground pepper
2 tbsp (30 mL) chopped chives
Combine celeriac, parsnips and carrots in a pot. Cover with cold salted water and bring to a boil. Boil for 5 to 10 minutes, or until vegetables are tender. Drain.
Heat butter in a large, deep skillet over medium-high heat. Add vegetables and stir-fry for 5 minutes, or until browned and heated through. Season with salt and pepper and sprinkle with chives.
Excerpted from A Year in Lucy's Kitchen Copyright © 2009 by Lucy Waverman. Photography by Rob Fiocca. Excerpted by permission of Random House Canada, a division of Random House of Canada Limited. All rights reserved.
