1990s Recipes + Menus
Diced Carrots and Turnips
- 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.