| QUICK-BRAISED ROOTS |
Mixed root vegetables, cut into ¼-inch
thick slices, about 1 pound
1 tbsp olive oil, or 2 tbsp butter
Water, about ¼ cup
1 tsp sugar, or 1 tbsp maple syrup
Salt and pepper to taste
Minced chives for garnish
Place the root vegetables, oil or butter, water, sugar or syrup, salt, and
pepper in a medium saucepan over high heat; bring to a boil and cover.
Then turn heat to medium-low and cook for 5 minutes. Uncover and
raise the heat a bit. Cook, stirring occasionally, until the liquid has
evaporated. Lower the heat and continue to cook, stirring
occasionally, until tender, a couple of minutes longer. Garnish with
chives and serve.
Adapted from How to Cook Everything, by Mark Bittman