Vegetable garnish

Yield: 4 servings

Measure Ingredient
2 tablespoons Unsalted butter
2 larges Carrots, julienned
2 mediums Turnips, julienned
1 Parsnip, julienned
Salt and pepper

In a large skillet over medium high heat, melt the butter. When the foaming subsides, add the julienned carrots, turnips and parsnips and saute for 2 minutes. Add ¼ cup water, cover and simmer just for 3 minutes or until the vegetables are just tender. Season to taste with salt and pepper.

COOKING MONDAY TO FRIDAY SHOW MF#6653

Similar recipes