Easy Sautéed Root Vegetables
Fast and Easy sautéed root vegetables that will inspire you to invite friends over.
I believe the best way to start the weekend is a quick trip to the local farmers market. We enjoy going to our local market almost every Saturday morning. I find myself with a cup of coffee in hand walking around meeting some friends and even new neighbors. You just never know who you're going to run in to. It's a place bustling with activity. Food trucks, music and for sure some of the freshest local vegetables you can find. This weekend the winter vegetables have started showing up. Sweet potatoes, turnips, beets, and greens are plentiful. As I walk by each booth and have some small talk with the vendors, I start to think. What will I do with this and how should I cook that? What if we invite some friends over for Sunday lunch? This weekend we were invited to a small birthday celebration for a friend. Like all good southern gentleman when asked to come eat, you always accept the invite with this question. What can we bring? Hoping they say "It doesn't matter. Just anything you would like." This response is a license to be creative. Below is what I came up with . Give it a try. It is fast, easy, and most of all everyone loved it.
- 6 root vegetables with greens
- 1 tablespoon olive oil
- 1 cup vegetable stock
- 1 tablespoon apple cider vinegar
- 1/8 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 teaspoons unsalted butter
- 1 teaspoon honey (Local unfiltered)
- Trim and peel root vegetables; reserve and chop the greens. Cut the roots in half.
- Heat olive oil in a large skillet over medium-high. Add roots, cut side down; cook 5 minutes or until golden. .
- Turn and add vegetable stock, vinegar, salt, and pepper. Bring to a boil; cover and reduce heat to medium-low. Simmer until turnips are crisp-tender, 5 minutes.
- Uncover, increase heat to medium-high, and add greens; cook until liquid reduces by half, about 10 minutes. Swirl in butter and honey