Diced Carrots and Turnips
Source of Recipe
Aunt Saunny
List of Ingredients
2 lb Carrots; cut into 1/2-inch dice
1 1/2 lb Turnips; peeled and cut into 1/2-inch dice
3 tb Unsalted butter
Freshly grated nutmeg to taste
Recipe
In a kettle of boiling salted water cook the carrots for 3 minutes, add the turnips, and boil the vegetables for 3 to 5 minutes, or until they are tender. Drain the vegetables and transfer them to a serving dish. Add the butter, cut into bits, the nutmeg, and salt and pepper to taste and toss the mixture until the butter is melted.
Serves 8
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