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Springlike Winter Vegetables with Parsley and Thyme

By , from the Deborah Madison collection
Serves 4


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


  1. 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.
  2. Peel the broccoli stalks, then slice them ¼-inch thick on the diagonal, then into narrow strips. Do the same with the carrots.
  3. 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.
  4. 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.

Related article: Uplifting vegetables

This content is from the Deborah Madison collection.

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