1990s Recipes + Menus

Diced Carrots and Turnips

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.
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