- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
You can adjust the amount of each vegetable to suit your taste, but keep the total quantity the same.
Ingredient:
- 1 large beet (1/2 pound)—peeled, halved and sliced 1/3 inch thick
- 1 medium turnip (1/2 pound)—peeled, halved and sliced 1/3 inch thick
- 1 medium parsnip (1/2 pound)—peeled and sliced on the diagonal 1/3 inch thick
- 1 medium onion, thickly sliced
- 2 tablespoons extra-virgin olive oil
- 4 cups chicken stock or canned low-sodium broth
- Salt and freshly ground pepper
- Crème fraîche or sour cream, for serving
- 1 1/2 tablespoons chopped fresh dill
