Carrot, Parsnip and Celeriac Stir-fry

Substitute other vegetables to suit your taste’turnips, rutabaga and sweet potatoes or squash are all good choices.

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.

 

Carrot, Parsnip and Celeriac Stir-fry
Carrot, Parsnip and Celeriac Stir-fry
Ingredients
Servings:
Units:
Ingredients
Servings:
Units:
Instructions
  1. 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.
  2. 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.