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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This dish is perfect for a cold winter night. We like it with game - elk or moose - or alone. The colors are absolutely beautiful and you can use just about any root vegetables you have on hand. This recipe couldn't be any easer! Read more ! Ingredients:
1-2 red potatoes |
1-2 white potatoes (yukon gold is perfect) |
1-2 blue potatoes (hard to find, but they're so pretty if you can) |
2-3 large carrots (i like to use several different colors of carrots) |
1 large red beet |
1 large golden beet (if you can find them) |
butter |
lemon juice |
sea salt (preferrably the wet kind, grey sea salt works well) |
Directions:
1. Place a medium-sized pan of water on high heat to boil.
2. Chop potatoes and beets into wedges 1-2 in size (don't peel).
3. Cut carrots lengthwise and then cut sticks into 2-3 lengths (carrots hold more nutrients if they're cut lengthwise).
4. Once the water is boiling, place a steamer basket over it and place vegetables in it in this order: beets on bottom, potatoes next, carrots on top. This will help keep the carrots and potatoes from turning to mush before the beets are tender.
5. Test with fork occasionally and when they're as tender as you want, remove, sprinkle with just a little splash of lemon juice, put a pat of butter on top and stir it in. Sprinkle with sea salt just before you serve.
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