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Winter Root Vegetable Stir Fry Recipe
|Carrots||1⁄2 Pound (8 Carrots,250 Gram Total)|
|Rutabaga||1 Pound (1 Small One, 500 Gram)|
|Vegetable oil||2 Tablespoon|
|Butter||1⁄4 Cup (4 tbs)|
|Chicken stock||1⁄4 Cup (4 tbs) (Approx)|
|Freshly ground pepper||1 Pinch|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Crushed dried tarragon||1 Teaspoon|
Calories 259 Calories from Fat 118
% Daily Value*
Total Fat 13 g20.7%
Saturated Fat 5.6 g28.1%
Trans Fat 0 g
Cholesterol 20.5 mg
Sodium 242.7 mg10.1%
Total Carbohydrates 34 g11.4%
Dietary Fiber 9.1 g36.5%
Sugars 13.5 g
Protein 4 g7.5%
Vitamin A 137.1% Vitamin C 77%
Calcium 11.7% Iron 9.5%
*Based on a 2000 Calorie diet
Trim and discard ends and leaves of celery.
Slice onion lengthwise into 1/4-inch (5 mm) slices; cut carrots, parsnips and celery diagonally into 1/2-inch (1 cm) slices.
Chop rutabaga into strips about 1/4 inch (5 mm) thick and 2 inches (5 cm) long.
In wok over medium-high heat, heat oil and half the butter; stir-fry carrots, onion and rutabaga without browning for 2 minutes.
Add parsnips and celery, tossing to coat with oil and butter.
Pour stock over vegetables; add salt and pepper.
Cook, covered, over medium heat, stirring periodically, for about 15 minutes or until vegetables are tender-crisp, adding more stock, if necessary.
Toss with parsley, tarragon and remaining butter; taste and adjust seasoning, if necessary.