| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Side dish, Vegetables, Artchokes |
4 |
servings |
INGREDIENTS
| 4 |
tb |
Butter |
| 1/2 |
md |
Onion; cut fine julienne |
| 2 |
md |
Parsnips; peeled, cored, |
|
|
And cut into 2" by 1/4" julienne |
| 2 |
md |
Carrots; peeled, and |
|
|
Cut into 2" by 1/4" julienne |
| 8 |
oz |
Peeled white turnip; cut into 2" |
|
|
By 1/4" julienne |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
Juice of 1 large lime |
INSTRUCTIONS
In a large skillet melt butter over high heat. Add onions, reduce heat and
saute for about 5 minutes or until somewhat soft. Add rest of vegetables, 1
teaspoon salt and 1 teaspoon sugar. Saute for a minute, cover skillet lower
heat and simmer for 5 minutes until tender, but still crisp. Uncover
skillet, raise heat, add lime juice and evaporate all liquid until
vegetables are slightly syrupy and glazed. Adjust the seasoning if
necessary. This recipe yields 4 servings.
Recipe Source: COOKING MONDAY TO FRIDAY with Michele Urvater From the TV
FOOD NETWORK - (Show # MF-6631 broadcast 12-16-1997)
Recipe by: Michele Urvater
Converted by MM_Buster v2.0l.
A Message from our Provider:
“No Brainer: Turn or Burn, Fly or Fry, Live or Die”