Pan-Roasted Root Vegetables
Pamela
A slightly lighter version of roasted vegetables, traditionally cooked in lots of oil in the oven.
ingredients
- 2 tbls unsalted butter
- 1 tbls good olive oil
- 1 white turnip, unpeeped and diced
- 2 carrots, 1 inch diced
- 2 small parsnips, peeled and diced
- 1/2 celery root, peeled and diced
- 8 brussel sprouts, halved
- 4 fresh thyme sprigs
- Salt
- Pepper
- 2 celery ribs, diced
directions
- 1
Melt the butter and oil in a large saute pan that has a tight fitting lid.
- 2
Add all of the ingredients except for the celery. COver the pan and cook over low heat for ten minutes.
- 3
Add the celery and stir.
- 4
Cover again and continue cooking for another 5 minutes, until all the vegetables are tender.
- 5
Season to taste and serve hot!
Source: Pamela
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