2 medium parsnips, peeled and julienned
2 medium carrots, julienned
2 ribs celery, julienned
1 small turnip, peeled and julienned
2 tablespoons butter
1 medium sweet red pepper, julienned
1/2 cup white wine or chicken broth
In a large skillet, saute the parsnips, carrots, celery and turnip in butter for 5 minutes. Add red pepper; cook and stir 1 minute longer. Add wine or broth. Bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until vegetables are tender. Serve with a slotted spoon.