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Root Vegetable Saute




Source of Recipe


Wegmans






List of Ingredients



• 1 pkg (16 oz) Baby Cut Carrots
  
• 1 pkg (8 oz) Cleaned & Cut Chopped Onions
  
• 1 medium turnip (about 8 oz), peeled, quartered, cut in 1/2-inch slices
  
• 1 large parsnip (about 10 oz), peeled, halved lenghtwise, cut in 1/2-inch slices
  
• 1 cup Chicken Culinary Stock or Vegetable Culinary Stock
  
• 2 Tbsp Pure Olive Oil
  
• 1 tsp chopped fresh rosemary
  






Instructions



1. Combine vegetables and broth in large skillet. Cover; bring to boil on HIGH. Reduce to MEDIUM, simmer 5 min. Remove cover and continue to simmer until most of broth is evaporated, about 5 min.
   
   
2. Add oil and rosemary. Cook, stirring occasionally, until vegetables are golden brown, about 10 min. Season to taste with salt and pepper.
   






Final Comments


SERVES 6