4 medium-sized root vegetables (choose a variety from potatoes, rutabagas, turnips, parsnips, beets, sweet potatoes, etc.
2 chopped carrots
1 medium chopped onion
¼ cup vegetable oil*
Season with your favorite spices
*You can use less oil depending on the size of the vegetables—try adding oil one tablespoon at a time until coated.
This recipe was modified from University of Nebraska–Lincoln Extension.
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