Sides

Quick Root Sauté

Andrea Chesman's Recipes from the Root Cellar

Root vegetables have a bum rap. They are considered boring and time-consuming to prepare. Nothing could be further from the truth. This sauté of vegetables takes 10 minutes to cook and looks as beautiful on the plate as it is delicious to eat. Vary the seasonings if you like, the shredded vegetables are amenable to experimentation. Andrea Chesman taught this recipe in a class all about root vegetables.

Prep Time

15 minutes

Cook Time

10 minutes

Yield

6 Servings

Ingredients

3 tablespoons canola oil
4 cups root vegetables (like beets, carrots, celery root, parsnips, rutabagas, and turnips; peeled and grated)
1 leek (trimmed and thinly sliced)
4 cloves garlic (minced)
1 ginger, fresh (1/2 inch piece peeled and minced)
1⁄4 cup white wine
  salt
  pinch nutmeg, ground
  black pepper

Instructions

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

Recipe adapted from Recipes from the Root Cellar by Andrea Chesman.