| ||3 || small turnips |
| ||2 || small rutabagas |
| ||2 || or 3 broccoli stalks |
| ||2 || medium carrots, peeled |
| ||~ || Salt and freshly ground pepper |
| ||2 to 3 || tsp. butter |
| ||~ || Finely chopped parsley |
| ||½ || tsp. fresh thyme leaves (or 2 pinches dried thyme) |
| ||~ || Fresh lemon juice |
- Thickly peel the turnips and rutabagas with a paring knife. If you notice an area just below the skin that seems tougher in texture and a slightly different color from the rest of the vegetable, remove it as you peel. Slice the turnips and rutabagas into rounds about ¼-inch thick, then into strips.
- Peel the broccoli stalks, then slice them ¼-inch thick on the diagonal, then into narrow strips. Do the same with the carrots.
- Bring a pot of water to a boil. Add salt, then the rutabagas and carrots. Boil for about 45 seconds; add the rest of the vegetables, and cook until they are just tender, a minute or so.
- Scoop them out and put them in a wide pan set over medium heat. Add the butter, parsley, and thyme, and cook gently to melt the butter and evaporate any water, leaving a little sauce. Don’t let the vegetables fry, and do add a little fresh lemon juice. Taste for salt and serve with pepper.