Winter Vegetables with Thyme
Photo Courtesy of Aspen Photography
Ingredients
2 cups turnips, peeled, 1/4 inch slices
2 cups rutabagas, peeled, 1/4 inch slices
1 cup broccoli stalks, peeled, julienned
1 cup carrots, peeled, julienned
salt, to taste
1/4 cup unsalted butter
1 teaspoon parsley, chopped
1 teaspoon thyme leaves
black pepper, to taste
Directions
*I was absent this day, no critique
2 cups turnips, peeled, 1/4 inch slices
2 cups rutabagas, peeled, 1/4 inch slices
1 cup broccoli stalks, peeled, julienned
1 cup carrots, peeled, julienned
salt, to taste
1/4 cup unsalted butter
1 teaspoon parsley, chopped
1 teaspoon thyme leaves
black pepper, to taste
Directions
- 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.
*I was absent this day, no critique