| Zucchini, Turnips and Carrots in Butter ~ 2 small zucchini (about ¾ lb ) 2 medium white turnips (about 6 oz), peeled 2 carrots (about ½ lb), trimmed and peeled 3 tbsp butter 2 tbsp shallots finely chopped ~ substitute with white ends of green onions salt and pepper to taste 1. Cut the ends off each zucchini. Cut the zucchini into ¼-inch thick slices. Stack the slices and cut them into ¼-inch wide julienne strips. 2. Prepare the turnips in the same manner, cutting them into julienne strips. 3. Cut the carrots in half crosswise. Prepare them in the same way as you did the zucchini and turnips. 4. Put the carrots in a saucepan and add water to cover; salt to taste. Bring to a boil and let simmer 2 minutes. 5. Add the turnips and let simmer an additional minute. Drain well. 6. Melt the butter in a heavy skillet and add the zucchini, carrots, turnips and shallots. Season to taste with salt and pepper. Cook, tossing and stirring the vegetables, about 2-3 minutes. Do not overcook. Serve hot. Serves 4 |
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