Fall comes to the Carrboro Farmers Market and with the sudden cool wet weather comes a harvest of root vegetables. I’ve taken those roots and made salads using the greens and roots, made soups and gumbos, roasted and baked them, but I wanted to try something different — crunchy, but not raw; mixed but still with unique flavors, spiced some.
My solution was to dice several roots, stir fry them for differing amounts of time depending on how crunchy or squishy they should be, spice them some and eat ’em up.
My plan for this week is to use garlic then onion then ginger to flavor the oil then add small cubes of sweet potato, turnip, golden beet (red turn it all red and I want some color effect), carrots and stir fry to slow cook the root concoction and add some seasonal spice like basil, rosemary or marjoram.
Looking for other suggestions and experiences.