| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
November 19 |
1 |
servings |
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 |
INSTRUCTIONS
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.
Gourmet November 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“To dyslexic atheist: There is a dog”