Winter Veggie Stir-Fry

• 1 cup sliced carrots
• 1 cup sliced parsnips
• 1/2 cup sliced onion, separated into rings
• 1 tablespoon olive oil
• 1 cup julienned potatoes
• 1 cup julienned sweet potatoes
• 1 tablespoon minced fresh gingerroot
• 1/2 cup vegetable broth
• 2 teaspoons orange juice concentrate
• 1/2 teaspoon salt
• 1/8 teaspoon crushed red pepper flakes

1. In a
2. or wok, stir-fry the carrots, parsnips and onion in hot oil for 2 minutes. Add potatoes, sweet potatoes and ginger. Stir-fry for 5-7 minutes or until vegetables are crisp-tender. Add the broth, orange juice concentrate, salt and red pepper flakes. Cover and cook for 5-7 minutes or until vegetables are tender. Uncover; cook and stir until sauce is thickened, about 2 minutes.

carrots, parsnips, onion, olive oil, potatoes, potatoes, fresh gingerroot, vegetable broth, orange juice concentrate, salt, red pepper

Taken from www.tasteofhome.com/recipes/winter-veggie-stir-fry/ (may not work)