Name: The Fast Root (Sauteed Root Vegetables)
Ingredients: Liquid for sauteing; original was 1 tbsp olive oil; 1 Burdock roots; grated, soaked in vinegar for 15 minutes; 2 Carrots; grated; 1 Parsnip; grated; 2 ts Toasted sesame oil; (orig was 1 tbsp); 1 ts Tamari soy sauce; 1/4 c Water

We are told men ought not to preach without preparation. Granted. But, we add, men ought not to hear without preparation. Which, do you think, needs the most preparation, the sower or the ground? I would have the sower come with clean hands, but I would have the ground well-plowed and harrowed, well-turned over, and the clods broken before the seed comes in. It seems to me that there is more preparation needed by the ground than by the sower, more by the hearer than by the preacher.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegan	Vegan, Vegetables, Vegetarian	1	servings

INGREDIENTS

		Liquid for sauteing; original was 1 tbsp olive oil
1		Burdock roots; grated, soaked in vinegar for 15 minutes
2		Carrots; grated
1		Parsnip; grated
2	ts	Toasted sesame oil; (orig was 1 tbsp)
1	ts	Tamari soy sauce
1/4	c	Water

INSTRUCTIONS

Heat the olive oil in a skillet. Add the roots. Saute, while stirring for 5
minutes. Toss in sesame oil, tamari, and water. Cover well and cook until
tender, about 10 minutes.
Per serving: 331 Calories; 10g Fat (26% calories from fat); 6g Protein; 59g
Carbohydrate; 0mg Cholesterol; 407mg Sodium Food Exchanges: 1 1/2
Starch/Bread; 6 1/2 Vegetable; 2 Fat
Recipe by: Healing Wise  (Atlanta Constitution)
Posted to EAT-LF Digest by "Ellen C." <[email protected]> on Jan 14,
1999, converted by MM_Buster v2.0l.

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