Lucy Waverman’s Carrot & Parsnip Stir-Fry RecipeSubstitute other seasonal vegetables to suit your taste — turnips, rutabaga, sweet potatoes or squash are all good choices. This simple stir-fry makes a delicious vegetarian lunch or Thanksgiving side dish.
2 cups celeriac (celery root or knob celery), peeled and cut in 1/2″ pieces
2 cups parsnips, peeled and cut in 1/2″ pieces
2 cups carrots, peeled and cut in 1/2″ pieces
3 tbsp butter
Salt and freshly ground pepper
2 tbsp chopped chives
Step 1: Combine celeriac, parsnips and carrots in a pot. Cover with cold salted water and bring to a boil. Boil for 5-10 minutes, or until vegetables are tender. Drain.
Step 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.
Reprinted with permission from Lucy Waverman’s A Year In Lucy’s Kitchen (2009 Random House Canada).