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4 medium-sized root vegetables (choose a variety from potatoes, rutabagas, turnips, parsnips, beets, sweet potatoes, etc.2 chopped carrots1 medium chopped onion¼ 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.
Civil Rights Statement: University of Wisconsin, U.S. Department of Agriculture and Wisconsin counties cooperating. An EEO/AA employer, University of Wisconsin-Extension provides equal opportunities in employment and programming, including Title IX and Americans with Disabilities Act (ADA) requirements.
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