JULIENNE DE LEGUMES (VEGETABLES IN JULIENNE)

JULIENNE DE LEGUMES (VEGETABLES IN JULIENNE) image

Yield 4 servings

Number Of Ingredients 7

2 small zucchini, about 3/4 pound
2 medium-size white turnips, about 6 ounces, peeled
2 carrots, about 1/2 pound, trimmed and scraped
Salt to taste
3 tablespoons butter
Freshly ground pepper to taste
2 tablespoons finely chopped shallots

Steps:

1. Cut the ends off each zucchini. Cut the zucchini into quarterinch thick slices. Stack the slices and cut them into quarter-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 as you did the zucchini and turnips. 4. Put the carrots in a saucepan with water to cover and salt to taste. Bring to the boil and let simmer two minutes. 5. Add the turnips and let simmer one minute. Drain quickly. 6. Heat the butter in a heavy skillet and add the zucchini, carrots, turnips, salt, pepper and shallots. Cook, tossing and stirring the vegetables, about two to three minutes. Do not overcook.