Ingredients
- 4 cups assorted root vegetables (such as parsnips, turnips, and/or rutabaga), peeled and cut into 1-inch pieces
- 1 cup carrots, baby
- 1 cup pearl onions
- ½ cup celery root
- 1 tbsp olive oil
- ⅛ tsp salt
- ⅛ tsp white pepper
- ⅓ cup hazelnuts
Make it step by step
- In a covered large saucepan, cook assorted vegetables, carrots, peal onions, and celery root in a small amount of boiling water about 5 minutes or until nearly tender.
- Drain.
- In a large skillet, heat olive oil over medium heat.
- Add the precooked vegetables, salt, and pepper; cook for 8 to 10 minutes or just until tender, stirring occasionally.
- Sprinkle toasted hazelnuts over vegetables.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.