Winter-Vegetable Medley

• 8 ounces sweet potato or yam
• 8 ounces thin-skinned white or yellow potato
• 2 teaspoons canola oil
• 2 large cloves garlic
• 16 ounces butternut squash
• 4 ounces peeled baby carrots
• Several sprigs fresh sage to yield 2 tablespoons chopped
• 18 teaspoon salt
• Freshly ground black pepper to taste
• 2 tablespoons no-salt-added chicken or vegetable stock

1. Peel sweet potato and slice in food processor.
2. Peel white potato and slice in food processor.
3. Heat large nonstick skillet until it is very hot.
4. Reduce heat to medium, and add oil.
5. Saute potatoes, turning often.
6. Meanwhile, mince garlic and add to potatoes as they cook.
7. Halve butternut squash, and set aside half for another use.
8. Remove seeds and peel remaining half, and slice in food processor; slice carrots.
9. Add squash and carrots to potatoes, reduce heat to medium-low and cook, turning occasionally.
10. Wash and chop sage, and add to vegetables.
11. Season with salt and pepper.
12. Add 2 tablespoons of stock to vegetables, stir, cover and continue to cook over low heat.
13. Wash, quarter and core apples; slice in food processor.
14. Add apples to vegetables.
15. Cook another few minutes, until apples are soft.

sweet potato, white, canola oil, garlic, butternut squash, baby carrots, sage, salt, freshly ground black pepper, nosalt

Taken from cooking.nytimes.com/recipes/870 (may not work)