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