Winter Root Veggie Stir Fry (Vegan Friendly)
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
3-4
ingredients
- 4 cups root vegetables (mixed, peeled, sliced about à 1/4-inch bite-sized root vegetables. Read recipe intro for suggestions)
- 2 thinly sliced carrots (about 1 1/2 cups)
- 1 medium chopped onion (about 1 cup and I sliced the onions instead)
- 2 tablespoons cooking oil (be sure to use an oil with a high smoke point)
- 1⁄2 teaspoon salt-free garlic powder
- 3 tablespoons parmesan cheese (we tried feta cheese)
- 1 medium beet, raw, peeled and grated
- salt, to taste
- cracked black pepper, to taste
-
Garnish
- fresh parsley, minced (optional)
directions
- Rinse and rub the root vegetables clean in cool running water.
- Prepare vegetables and combine all except the grated *red* beets.
- Heat a skillet to medium temperature (about 350 degrees) with oil. Stir-fry the veggies (except *red*beets) until tender. I stir fried everything about 8-10 minutes until the root veggies were browned and the onions crispy and starting to caramelize. Add the garlic powder the last minute of stir frying.
- Serve hot with cheese, raw grated beets and parsley on top. Season to taste with salt and cracked black pepper.
- Serving suggestion from Cookgirl's kitchen: We served the veggies over long grain brown rice. If desired, accompany the stir fry with a small mixed greens' salad.
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RECIPE SUBMITTED BY
COOKGIRl
United States