Mixed-Root-Vegetable Sauté

By Mark Bittman

Published January 25, 2012

  • Yunhee Kim for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Megan Hedgpeth.
Media 1 of 1
Total Time
15 minutes
Rating
4(41)
Comments
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Each recipe below is based on a given root, but feel free to mess around. Bake beets instead of celeriac; make creamy potato soup, braise carrots, braise parsnips and so on.

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Ingredients

  • Onions

  • Olive oil

  • Carrots

  • Sweet potatoes

  • Radishes or turnips

  • Garlic

  • Limes

  • Chili powder

  • Scallions

  • Fish sauce

Ingredient Substitution Guide

Preparation

  1. Step 1

    Cook a thinly sliced medium onion in olive oil over medium-high heat until tender, about 5 minutes.

  2. Step 2

    Meanwhile, peel and grate a few carrots, sweet potatoes and radishes or turnips; add them, along with some minced garlic, to the pan and continue to cook, stirring occasionally, for another 5 minutes.

  3. Step 3

    Add the juice of half a lime (this will loosen the mixture a bit), a sprinkle of chili powder, a handful of chopped scallions and fish sauce to taste

  4. Step 4

    Garnish with lime wedges and serve.

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4 out of 5
41 user ratings
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Simone

Helpful to use up root veggies. Ended up repurposing half to salad topping and half to fried rice.

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