Root Vegetable Medley

It is fall and that means rich, earthy root vegetables are in season. Run straight out and buy some. This means carrots and potatoes yes but also beets, turnips, parsnips, squash and rutabagas. This is a favorite root veggie dish that is not quite so scary in the exotic root vegetable category.

Learn how to make Root Vegetable Medley after the jump.

Ingredients

2 Tablespoons olive oil
2 cups water
1 teaspoon chicken bouillon granule
1/2 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon fresh ground black pepper
1 garlic clove, minced
2 medium zucchini, cut into discs
2 medium yellow squash, cut into discs
2 medium carrots, peeled and cut into discs
1 medium white or red potato, peeled and cut into discs
1/2 teaspoon celery seed
1/4 cup white vinegar
1/4 cup water


Directions

1. In a skillet put olive oil, onions and garlic cook until onions are clear.
2. Add the zucchini, squash, carrots and potato; cover and reduce the heat. Simmer for 6 to 8 minutes or until the vegetables are crisp-tender.
3. Add water, bouillon, parsley, basil, oregano and pepper in a large skillet; bring to a boil.
4. Transfer the vegetables to a serving dish, add the celery seed and toss well. Set aside.
5. In a small saucepan vinegar and water; cook and stir until mixture comes to a boil.
6. Pour over the vegetables.

Serving options:
Heat and serve immediately or refrigerate until chilled and serve cold.

KEEP PHOENIX NEW TIMES FREE... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Cyndi Coon
Contact: Cyndi Coon