AUTUMN VEGETABLE SKILLET

Autumn Vegetable Skillet with Sunchokes + Sage


prep time
5 mins
make time
15 mins
total time
20 mins

This recipe uses 3 cups of root vegetables. I used a combination of carrots, parsnips, radishes and turnips. You can use all of one kind, or a combination of a couple, etc. It's up to you, and really flexible. The sunchokes shouldn't be missed though. It gives it great, unexpected flavor. Hot tip! You do not need to peel sunchokes, just scrub and go.
By: Sherrie Castellano | With Food + Love
Makes: 2 - 4 servings
Ingredients
3 cups root vegetables {see notes}
1 cup sunchokes, diced
2 tablespoons olive oil
1 yellow onion, diced small
3 cloves garlic, minced
3 stalks celery, diced small
2 tablespoons fresh sage leaves, chopped
¼ cup fresh parsley, chopped
sea salt, to taste
black pepper, to taste


Heat a pan of boiling water. Toss in the root vegetables and sunchokes and blanch for 2 minutes. Drain and set aside.
In a skillet or sauté pan, heat the olive oil over low heat. Sweat the onions for 3 minutes, and then add in the garlic and celery. Season with salt and pepper, stir and continue sautéing for a about 3 minutes.
Then add in the sage and blanched vegetables. Stir, season with more salt and pepper and cook for about 5 minutes or until the vegetables have reached your desired doneness. Remove from the heat and stir in the fresh parsley.
Serve hot or cold.