Yield: 1 servings
|2 pounds||Carrots; cut into 1/2-inch|
|1½ pounds||Turnips; peeled and cut into|
|; 1/2-inch dice|
|3 tablespoons||Unsalted butter|
|Freshly grated nutmeg to taste|
In a kettle of boiling salted water cook the carrots for 3 minutes, add the turnips, and boil the vegetables for 3 to 5 minutes, or until they are tender. Drain the vegetables and transfer them to a serving dish. Add the butter, cut into bits, the nutmeg, and salt and pepper to taste and toss the mixture until the butter is melted.
Gourmet November 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.