Yield: 1 servings
|¾ pounds||Baby carrots; trimmed and peeled|
|\N \N||; (about 30)|
|¾ pounds||Baby turnips; trimmed, or 1 pound|
|\N \N||; turnips,peeled and|
|\N \N||; cut into 1-inch|
|\N \N||; pieces (about 24)|
|¾ pounds||Haricots verts; (thin green beans),|
|\N \N||; trimmed|
|¾ pounds||Baby pattypan squash; * trimmed (about 30)|
|½ \N||Stick unsalted butter; (1/4 cup)|
|2 tablespoons||Minced fresh chives; or to taste|
In a steamer set over boiling water steam the carrots and the turnips, covered, for 5 to 7 minutes, or until they are just tender,and transfer them to a large bowl. In the steamer steam the haricots verts, covered, for 3 to 4 minutes, or until they are just tender, and transfer them to the bowl. In the steamer steam the squash, covered, for 3 minutes, or until they are just tender, and transfer them to the bowl. In a large skillet melt the butter over moderate heat, add the vegetables, the chives, and salt and pepper to taste, and cook the vegetables, stirring, until they are combined well and heated through.
Gourmet April 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.