Saute of Root Vegetables
Melt butter in a large nonstick skillet over medium heat. Add carrots, leeks, rutabagas and celery root (or parsnips); saute until softened, about 3 to 5 minutes. Add broth and thyme and bring to a simmer. Reduce heat to low, cover and cook, stirring occasionally, until the vegetables are tender and the broth has evaporated, 10 to 15 minutes. Season with salt and pepper.Advertisement
Make Ahead Tip: Cover and refrigerate up to 8 hours in advance. Reheat gently on the stovetop, adding a little water, if necessary.