Root Vegetables With Sherry

[Guest guest]

Root Vegetables With Sherry

 

1 1/2 pounds assorted root vegetables such as turnips, carrots, rutabaga,

celery root, parsnips, peeled

1 large onion, sliced vertically from stem to root end

about 1/2 cup water or vegetable broth

2 tablespoons extra-virgin olive oil

1/4 cup dry sherry

1 teaspoon salt

1/4 teaspoon white pepper, or to taste

 

If using parsnips, remove the fibrous core that runs down the center. To do

this, cut the parsnip into quarters and, using a paring knife, cut out the

core. Cut all root vegetables into sticks of fairly equal thickness and

length.

Cook the onion in 1/2 cup water in a large skillet over medium-high heat

until the onion is softened and most of the water has evaporated. Add the

olive oil, sherry, root vegetables, salt and white pepper.

Cover the skillet and cook over medium-low heat for about 20 minutes, until

the vegetables are tender, adding a little vegetable broth or water if the

mixture becomes too dry before the vegetables have softened. Check for

seasoning and serve hot.

Makes 4 to 6 servings.

Calories 100, Fat 5 g, Carbs 14 g, Sodium 432 mg, Fiber 2 g.