MIXED BUTTERED VEGETABLES

Mixed Buttered Vegetables image

Provided by Pierre Franey

Time 25m

Yield 4 servings

Number Of Ingredients 6

Ingredients

4 carrots, about 1/2 pound, trimmed and scraped
3 white turnips, about 3/4 pound, peeled
5 scallions or green onions, ends trimmed Salt to taste if desired
2 tablespoons butter
3 tablespoons finely chopped fresh chives or parsley
Salt to taste if desired

Steps:

Cut carrots into 1 1/2-inch lengths. Cut each length into slices about 1/4 inch thick. Stack slices and cut into 1/4-inch-thick strips. There should be about 2 cups.
Slice turnips and cut into strips of approximately the same size.
Cut scallions into 1 1/2-inch lengths. There should be about a cup.
Place carrots in saucepan and add cold water to cover with salt to taste. Bring to boil and let simmer about 3 minutes. Add turnips and let simmer about 3 minutes. Add pieces of scallion and continue cooking about 30 seconds.
Drain well. Return vegetables to saucepan and add butter, salt and pepper. Add chives or parsley and toss to blend.

Nutrition Facts : @context http, Calories 98, UnsaturatedFat 2 grams, Carbohydrate 11 grams, Fat 6 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 395 milligrams, Sugar 5 grams, TransFat 0 grams