- Rating:
- Servings:
- 6 (4 ounce servings)
- Difficulty:
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 2 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Unsalted Butter
- 1 pound Baby Purple Potatoes diced
- 3/4 pound Maroon Carrots washed and halved
- 3/4 pound Parsnips washed
- Crushed Red Pepper Flakes to taste
- Salt and Pepper to taste
Directions
Heat the oil and the butter in a sauté pan over medium heat. Add the potatoes, carrots and parsnips and cook until tender but still crisp. Add the pepper flakes. Season with salt and pepper and serve.
Note:
Adjust the spiciness by the amount of pepper flakes you use.
