2 C. Carrots, thinly sliced 2 C. Turnips, thinly sliced 2 tbsp. Olive Oil 1 small Onion, thinly sliced 1 large clove Garlic, minced 1/4 C. Water or Chicken Stock Salt & Pepper, to taste 2 Tbsp. fresh Parsley, chopped (optional)
In a pan, saute carrots and turnip in oil, over medium heat, for 5 minutes. Add onion and garlic. Cook, stirring often, for 8 minutes - or until onions are soft. Add the liquid and salt & pepper. Cook, uncovered, for 5 minutes - or until vegetables are soft, and liquid has evaporated. Sprinkle with parsley, if using. Makes 4 - 6 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user CONTESSAWIN1.