Root Vegetable Sauté
Serves 4-6

Sauteed Root Vegetables

Hints

1. This can be sautéed or oven roasted. Sautéing takes a little less cooking time; oven roasting is slightly less hands on cooking. Either way is delicious.
2. Sauté requires cooking quickly on top of the stove over high heat. In order to cook dense root vegetables through in a few minutes, they need to be cut into small (less than ½”) pieces.
3. If the roots are large, you may have more prepped vegetables than you need. In that case you will be ready for a wonderful soup the next day.

Ingredients

1 turnip, 1 rutabaga, 1 yam, 3 small sweet carrots, 1 small celery root
1 Medium size russet potato or the equivalent of another variety
¼ cup extra virgin olive oil
1 medium yellow onion, peeled and chopped
1 clove fresh garlic, peeled and chopped
1 small fennel bulb, thinly sliced and chopped
1 tbs. dried Herbs de Provence with ¼ cup chopped fresh Italian parsley.
Salt and freshly ground black pepper to taste

Procedure

1. Peel, chop, steam (until soft enough to be pricked easily with a fork), rinse and drain root vegetables (including the potatoes) separately. Sprinkle them with fresh lemon juice and salt, and set aside.
2. To Sauté: Heat olive oil in a skillet large enough to hold all ingredients in one or barely two levels. When it is hot but not smoking, add all vegetables and remaining ingredients except salt, pepper and parsley garnish. Sauté for 6-8 minutes, moving often with a metal spatula to keep vegetables from sticking to the pan. When vegetables show crisp edges, begin to brown and are soft enough to prick easily with a fork, remove from heat. Correct taste with salt and pepper.
3. To oven roast: Preheat oven to 400º. Put all ingredients except salt, pepper and parsley garnish in a large mixing bowl. Toss until all vegetable pieces are coated with olive oil. Spread vegetables in one layer onto a sheet pan, sprinkle them with salt and pepper, and roast them for 8 to 10 minutes. When they are slightly brown and crisp at the edges, remove them from the oven and turn them over with a spatula. Return the pan to the oven and continue roasting them for another 8-10 minutes.
4. Serve immediately garnished with remaining chopped parsley.