Surprisingly easy to make yet so delicious. Serve with chicken, beef or pork.
Tbsp (½ stick) unsalted butter
white turnip, unpeeled and 1-inch diced
carrots, 1-inch diced
small parsnips, peeled and 1-inch diced
celery root, peeled and 1 - inch diced
Brussels sprouts, halved if large
fresh thyme sprigs
tsp kosher salt
tsp freshly gound black pepper
celery ribs, 1-inch diced
Melt butter in a large saute pan that has a tight-fitting lid. When the butter is melted, add the turnip, carrots, parsnips, celery root, Brussels sprouts, thyme, salt and pepper and toss with the butter. Cover the pan and cook over low heat for 10 minutes. Add the celery and stir the vegetables. Cover the pan again and continue to cook for another 5 minutes, until all the vegetables are tender. If they're too dry, add a few tablespoons of water. Taste for seasoning and serve hot.