Winter Vegetable Saute
|Canned whole beets||32 Ounce, drained (2 Cans, 16 Ounce Each)|
|Vegetable cooking spray||1|
|Vegetable oil||1 Teaspoon|
|Julienned carrot||2 Cup (32 tbs)|
|Julienned parsnip||2 Cup (32 tbs)|
|Green onions||7 , cut into 1/2-inch pieces|
|Dried whole thyme||1⁄2 Teaspoon|
Cut beets into julienne strips; set aside 2 cups.
Reserve remaining beets for another use.
Coat a large nonstick skillet with cooking spray; add oil.
Place over medium-high heat until hot.
Add carrot and remaining ingredients; saute 3 to 5 minutes or until vegetables are crisp-tender.
Add 2 cups beets; stir gently.
Cook until thoroughly heated, stirring gently.