| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Canadian |
Vegetables, Side dish |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter |
| 4 |
c |
Julienne sweet potatoes |
| 4 |
c |
Julienne parsnips |
| 4 |
c |
Julienne turnips |
| 1/4 |
c |
Chicken stock |
|
|
Salt and pepper |
| 1/4 |
c |
Finely chopped fresh parsley |
INSTRUCTIONS
In large skillet, heat butter until sizzling; add vegetables and stir-fry
until coated with butter. Reduce heat to low; pour in stock. Cover and cook
for 5 to 10 minutes or until vegetables are tender - crisp. Season with
salt and pepper to taste. Garnish with parsley. Makes 6 servings. Source:
Canadian Living Magazine ch.
Posted to MM-Recipes Digest V3 #279
Date: Fri, 11 Oct 1996 13:40:10 -0400
From: Cindy J Hartlin <chartlin@total.net>
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