Preparation Time: 45 minutes
Number of Servings: 4
Cups of Fruits and Vegetables Per Person: 0.50

Ingredients:
2 medium parsnips or rutabagas, peeled and cut in 3/4″ x 1/4″ strips
2 medium carrots, peeled and cut in 3/4″ x 1/4″ strips
1 tsp olive oil

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January

Fruit & Vegetables – Avocados, broccoli, cabbage, cauliflower, celeriac, celery, collards, endive, grapefruit, kale, forced rhubarb, leeks, oranges, parsnips, rutabagas, shallots, squash, tangerines, turnip
Fish & Meat – Goose, lobster, scallops

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February

Fruit & Vegetables – Avocados, broccoli, cabbage, cauliflower, celeriac, chard, celery, chicory, endive, forced rhubarb, grapefruit, kohlrabi, leeks, oranges, parsnips, rutabagas, spinach, swede, turnip
Fish & Meat – Mussels, halibut, guinea fowl, lobster

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March

Fruit & Vegetables – Artichokes, avocados, bananas, beans (green & wax), beetroot, broccoli, cabbage, cauliflower, celery, endive, grapefruit, leeks, mint, mooli, nectarines, parsley, pineapples, onions (bermuda), oranges, radishes, rhubarb, rutabagas, …

Serving Size: 1/4 of recipe
Yield: 4 servings

Ingredients:
4 medium-sized root vegetables (choose a variety from potatoes, rutabagas, turnips, parsnips, beets, sweet potatoes, etc.)