Diced Carrots and Turnips

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Diced Carrots and Turnips

 

2 pounds carrots, cut into 1/2-inch dice

1 1/2 pounds turnips, peeled and cut into 1/2-inch

dice

3 tablespoons butter

freshly grated nutmeg to taste

 

In a kettle of boiling salted water cook the carrots

for 3 minutes, add the turnips, and boil the

vegetables for 3 to 5 minutes, or until they are

tender. Drain the vegetables and transfer them to a

serving dish. Add the butter, cut into bits, the

nutmeg, and salt and pepper to taste and toss the

mixture until the butter is melted.

Serves 8.

 

 

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