Chopped Root Salad

July 23, 2012/in Cook, Food, Soups & Salads /by kbw71

INGREDIENTS

• 1/4 cup oil
• 4 parsnips
• 4 red skinned potatoes, cubed
• 4 parsnips, peeled and cubed
• 4 carrots, peeled and cubed
• 1 tablespoon chopped thyme
• 1/2 cup chopped parsley

GET COOKIN'

1. In a large sauté pan over high heat, heat the oil until shimmering. Add the potatoes and parsnips, resisting the urge to stir right away. Cook, stirring infrequently, until vegetables get a little color, then add the carrots and brown all the vegetables. Add the thyme and season with salt and pepper.
2. Remove from heat and toss in the parsley.

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