| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
April 1990 |
1 |
servings |
INGREDIENTS
| 3/4 |
lb |
Baby carrots; trimmed and peeled |
|
|
; (about 30) |
| 3/4 |
lb |
Baby turnips; trimmed, or 1 pound |
|
|
; turnips,peeled and |
|
|
; cut into 1-inch |
|
|
; pieces (about 24) |
| 3/4 |
lb |
Haricots verts; (thin green beans), |
|
|
; trimmed |
| 3/4 |
lb |
Baby pattypan squash; * trimmed (about 30) |
| 1/2 |
|
Stick unsalted butter; (1/4 cup) |
| 2 |
tb |
Minced fresh chives; or to taste |
INSTRUCTIONS
In a steamer set over boiling water steam the carrots and the turnips,
covered, for 5 to 7 minutes, or until they are just tender,and transfer
them to a large bowl. In the steamer steam the haricots verts, covered, for
3 to 4 minutes, or until they are just tender, and transfer them to the
bowl. In the steamer steam the squash, covered, for 3 minutes, or until
they are just tender, and transfer them to the bowl. In a large skillet
melt the butter over moderate heat, add the vegetables, the chives, and
salt and pepper to taste, and cook the vegetables, stirring, until they are
combined well and heated through.
Serves 8.
Gourmet April 1990
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