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Potato Sunset Sauté

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Prep: 15 min. •  Cook: 20 min. •  Serves: 8


  • 16 oz. "2 bite" Tasteful Selections™ potatoes, halved or quartered (Recipe favorite: Purple Passion)
  • 1 lb. carrots, sliced in ½-inch slices
  • 1 lb. turnips or rutabaga, diced in 1-inch cubes
  • 2 garlic cloves, minced
  • 6 sprigs fresh thyme or (1 tsp. dry thyme)
  • 1 tsp. salt
  • ¼ tsp. black pepper
  • ⅓ c. olive oil
  • 1 c. water
  • 2 tbsp. unsalted butter
  • OPTIONAL: Garnish: fresh thyme, chopped


Combine all ingredients except water and butter in a deep 12-inch heavy skillet or wide 3 to 6 quart heavy pot and toss to coat with oil.

Sauté on medium-high heat until some sides of the vegetables are browned, about 8 minutes.

Add water to skillet and bring to a boil. Cover skillet tightly and simmer vigorously over moderate heat until vegetables are tender, about 8-10 minutes.

Transfer vegetables with a slotted spoon to a platter, discarding thyme sprigs. Boil remaining liquid 1 minute. Remove from heat and add butter and thyme, stirring until butter is incorporated. Pour sauce over vegetables.