1990s Recipes + Menus
Diced Carrots and Turnips
Serves:8
November 1992
- 2 lb carrots, cut into 1/2-inch dice
- 1 1/2 lbs turnips, peeled and cut into 1/2-inch dice
- 3 tablespoons unsalted 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.
- Keywords
- fall,
- vegetarian,
- carrots,
- turnips
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