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Root Vegetable Saute

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  • 2 Tbsp butter
  • 1 cup peeled, chopped carrot (1 medium)
  • 1 cup peeled, chopped parsnip (1 medium)
  • 1 cup peeled, chopped turnip (1 medium)
  • 24 Tbsp shredded Parmesan cheese
  • salt and pepper, to taste


  1. In a medium pot with a lid, melt butter over medium heat.
  2. Add chopped vegetables and season with salt and pepper.
  3. Cover with a lid and allow to cook for 5-10 minutes or until vegetables are fork tender, stirring occasionally.
  4. Season again with salt and pepper as necessary, and sprinkle with Parmesan cheese.
  5. Stir to combine well and serve hot.