Root Vegetables

• 1 lb. small red potatoes
• 1/2 lb. carrots
• 1/2 lb. parsnips
• 1/4 lb. sweet potatoes
• 1/4 lb. turnips
• 1 medium onion
• 2 oz. shallots
• 2 tsp. margarine
• 1 Tbsp. olive oil
• 2 tsp. sugar
• 1/4 tsp. salt
• pepper to taste
• 1/4 c. chopped parsley

1. Wash and trim potatoes (do not peel), carrots, parsnips, sweet potatoes (unpeeled) and turnips.
2. Cut into 1/2-inch pieces.
3. Add vegetables to boiling water.
4. Cover and cook 7 minutes.
5. Slice onions and shallots; transfer cooked vegetables to bowl and cover loosely with foil.
6. Melt margarine in skillet.
7. Add onion and shallots.
8. Saute 2 minutes. Drain and discard any liquid from bowl.
9. Add vegetables to skillet; add oil, sugar and salt.
10. Cook. Stir frequently from bottom of skillet 10 to 15 minutes until brown and tender.
11. Add pepper.
12. Sprinkle parsley on top before serving.
13. Serves 4.

red potatoes, carrots, parsnips, sweet potatoes, turnips, onion, shallots, margarine, olive oil, sugar, salt, pepper, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=858405 (may not work)