Root vegetable hash

Serves 2
2 T. avocado, olive or coconut oil
6 c. root vegetables, beets, carrots, turnips, rutabagas, parsnips
1 med onion, diced small
2 t. chopped fresh rosemary
sea salt to taste

heat oil in skillet over med high.  add the root vegetables.  saute for about 10 min.  add onion and continue sauteeing until vegetables are tender.  sprinkle in the rosemary and salt and serve warm. 

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