Burdok, sweet potatoes, turnips, or other root vegetables would be good substitutes for the ones listed below. Avoid beets though, as they would turn your dish scarlet.
|1⁄2 lb||carrots (washed and peeled)|
|1⁄2 lb||parsnips (washed and peeled)|
|1⁄2 lb||rutabaga (washed and peeled)|
|1⁄2 lb||salsify (washed and peeled)|
|1⁄4 c||sage (coarsely chopped)|
|1 1⁄4 t||salt|
|1 T||maple syrup|
|2 t||lemon juice|
With a vegetable peeler, peel the carrots, parsnips, rutabagas, and salsify from their tops to their roots into ribbons. Turn the roots after each strip is peeled, leaving you with small cores. (Reserve the cores for another use, like making stock.)
In a large skillet over medium heat, melt the butter with the sage. Stir for a minute until the sage is well-coated in butter, then add the ribbons. Toss in the pan until they begin to wilt, then add the salt, black pepper, maple syrup, lemon juice, and 3/4 cup of water. Cook over medium heat, tossing them occasionally, until the liquid has evaporated and the ribbons are tender, about 10 minutes. Serve hot.