Mixed-Root-Vegetable Sauté

Each recipe below is based on a given root, but feel free to mess around. Bake beets instead of celeriac; make creamy potato soup, braise carrots, braise parsnips and so on.

Ingredients

• Onions
• Olive oil
• Carrots
• Sweet potatoes
• Radishes or turnips
• Garlic
• Limes
• Chili powder
• Scallions
• Fish sauce

Preparation

1. Cook a thinly sliced medium onion in olive oil over medium-high heat until tender, about 5 minutes.
2. Meanwhile, peel and grate a few carrots, sweet potatoes and radishes or turnips; add them, along with some minced garlic, to the pan and continue to cook, stirring occasionally, for another 5 minutes.
3. Add the juice of half a lime (this will loosen the mixture a bit), a sprinkle of chili powder, a handful of chopped scallions and fish sauce to taste
4. Garnish with lime wedges and serve.

15 minutes