Mixed-Root-Vegetable Sauté

Mixed-Root-Vegetable Sauté
Yunhee Kim for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Megan Hedgpeth.
Total Time
15 minutes
Rating
4(41)
Comments
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Each recipe below is based on a given root, but feel free to mess around. Bake beets instead of celeriac; make creamy potato soup, braise carrots, braise parsnips and so on.

Featured in: Root Vegetable Recipes

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Ingredients

  • Onions
  • Olive oil
  • Carrots
  • Sweet potatoes
  • Radishes or turnips
  • Garlic
  • Limes
  • Chili powder
  • Scallions
  • Fish sauce
Ingredient Substitution Guide

Preparation

  1. Step 1

    Cook a thinly sliced medium onion in olive oil over medium-high heat until tender, about 5 minutes.

  2. Step 2

    Meanwhile, peel and grate a few carrots, sweet potatoes and radishes or turnips; add them, along with some minced garlic, to the pan and continue to cook, stirring occasionally, for another 5 minutes.

  3. Step 3

    Add the juice of half a lime (this will loosen the mixture a bit), a sprinkle of chili powder, a handful of chopped scallions and fish sauce to taste

  4. Step 4

    Garnish with lime wedges and serve.

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