Quick Root Sauté

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SourceAndrea Chesman's Recipes from the Root Cellar
Prep time15 minutes
Cooking time10 minutes
Total time25 minutes


Root vegetables have a bum rap. They are considered boring and time-consuming to prepare. Nothing could be further from the truth. This sauté of vegetables takes 10 minutes to cook and looks as beautiful on the plate as it is delicious to eat. Vary the seasonings if you like, the shredded vegetables are amenable to experimentation. Andrea Chesman taught this recipe in a class all about root vegetables.


3 tablespoons
canola oil
4 cups
root vegetables (like beets, carrots, celery root, parsnips, rutabagas, and turnips; peeled and grated)
leek (trimmed and thinly sliced)
4 cloves
garlic (minced)
ginger, fresh (1/2 inch piece peeled and minced)
1/4 cup
white wine
nutmeg, ground
black pepper


Heat the oil in a large skillet over medium heat. Add the root vegetables, leek, garlic and ginger. Sauté until the vegetables are limp, about 5 minutes. Add the wine, cover, and cook until the vegetables are tender, about 5 more minutes. Season to taste with salt, pepper, and nutmeg. Serve hot.

Recipe adapted from Recipes from the Root Cellar by Andrea Chesman.