Recipe - Julienne Root Vegetables

One fourth cup Butter
4 cup Julienne sweet potatoes
4 cup Julienne parsnips
4 cup Julienne turnips
One fourth cup Chicken stock
Salt and pepper
One fourth cup Finely chopped fresh parsley

In large skillet, heat butter until sizzling; add vegetables and stirfry
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 MMRecipes Digest V3 #279

Date: Fri, 11 Oct 1996 13:40:10 0400

From: Cindy J Hartlin chartlin@total.net