Yield: 4 servings
|2 tablespoons||Unsalted butter|
|2 larges||Carrots, julienned|
|2 mediums||Turnips, 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