Winter Root Vegetable Stir Fry Recipe


Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Health IndexAverageServings6
Main IngredientInterest Group


 Carrots1⁄2 Pound (8 Carrots,250 Gram Total)
 Onion1 Large
 Rutabaga1 Pound (1 Small One, 500 Gram)
 Celery stalks2
 Vegetable oil2 Tablespoon
 Butter1⁄4 Cup (4 tbs)
 Chicken stock1⁄4 Cup (4 tbs) (Approx)
 Salt1⁄2 Teaspoon
 Freshly ground pepper1 Pinch
 Chopped fresh parsley1⁄4 Cup (4 tbs)
 Crushed dried tarragon1 Teaspoon

Nutrition Facts

Serving size

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


Peel carrots, parsnips, onion and rutabaga.
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.