Grated Root Vegetables

Preparation info
  • Makes:

    4 to 6

    • Difficulty


Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

Stir-frying is a great quick method of cooking root vegetables that are traditionally baked and take forever to cook. Serve this medley with lamb, veal, pork, or poultry.


  • 2 carrots
  • 2 white turnips
  • 2 parsnips
  • Or


  1. Peel the vegetables. Cut the parsnips lengthwise in half; if they have wide inner cores, cut them out because they are woody.
  2. Grate all the root vegetables with the shredding disk of a food processor. Mince the garlic.
  3. Heat the oil in a large skillet over medium heat. Add the garlic and stir-fry for a few seconds to release the aroma. Add the vegetables,