Stovetop Vegetables

Alex Guarnaschelli
Servings: 6 - 8
30 to 45 min

Stovetop veggies have never been easier, and tastier!

  • Ingredients
  • step-by-step directions
Stovetop Vegetables
  • 4 tablespoons olive oil (divided)
  • 4 medium carrots (peeled, diced)
  • 1 large celery root (peeled, diced)
  • 1/2 head cauliflower (chopped into florets)
  • 1 large rutabaga (peeled, diced)
  • 3 cloves garlic (peeled, minced)
  • 2 tablespoons red wine vinegar
  • 1/2 cup parsley leaves (divided, half chopped, half whole leaves, plus additional to garnish)
  • Kosher salt and freshly ground white pepper (to taste)
  • Heat a large skillet over medium heat and add half of the olive oil. When the oil begins to smoke lightly, add the carrots, celery root, cauliflower and rutabaga. Season the mixture with salt and pepper and cook, stirring with a wooden spoon, until the vegetables become tender, about 5-8 minutes.
  • Add a splash of water, the remaining oil, and the garlic and continue cooking until the vegetables are tender when pierced with the tip of a small knife, about 12-15 additional minutes. Add red wine vinegar and sprinkle with parsley. Season with salt and pepper.
  • From Alex Guarnaschelli: This time of year is marked by the never-ending search for new simple side dishes to enjoy for holiday dinners. This one only requires one pan, one burner and some vegetables! The simple addition of parsley and red wine vinegar makes it super earthy and tasty. Feel free to mix other vegetables here. I just picked three of my favorites…
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