Winter Vegetables with Thyme

Photo Courtesy of Aspen Photography
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

  1. 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.
  2. Cook the vegetables, starting with the toughest first, until just tender, a minute or so. Drain and set aside.
  3. Heat the butter with the parsley and thyme.
  4. Add the vegetables and cook gently to evaporate the water; don't fry the vegetables.
  5. Adjust seasoning and serve hot.

*I was absent this day, no critique