As the weather cools down, we desire more cooked vegetables. This quick autumn skillet meal uses the fresh-harvested vegetables readily available during October and November.
Grate any of the following:
Golden or red beets
Red or green cabbage
Sweet potatoes or yams Carrots Rutabaga or turnip
Heat a skillet on medium high heat. Steam-fry or stir-fry the vegetables (in a couple tablespoons of water or oil) just until tender crisp. Season to taste. Serve immediately. For a heartier meal, toss in some cooked beans and serve over rice.