Chopped Root Salad


  • 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


  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.