Winter Vegetables with Thyme

Picture
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
  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