Winter Vegetables with Thyme
4 SERVINGS
Ingredients:
2 cups Turnips, peeled, 1/4-inch (.6 cm) slices
2 cups Rutabagas, peeled, 1/4-inch (.6 cm) slices
1 cup Broccoli stalks, peeled, julienned
1 cup Carrots, peeled, julienned
To taste Salt
1/4 cup Unsalted butter
1 teaspoon Parsley, chopped
1 teaspoon Thyme leaves
To taste Black pepper
Method:
Taste the vegetables to determine if any seem tougher than others, which means they will need longer to cook. Bring water to a boil and add salt.
Cook the vegetables, starting with the toughest first, until just tender, a minute or so. Drain and set aside.
Heat the butter with the parsley and thyme.
Add the vegetables and cook gently to evaporate the water; don’t fry the vegetables.
Adjust seasoning and serve hot.
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