Julienne of Winter Root Vegetables

Categories: Side dish | Vegetables | Artchokes

Serves: 4 servings

Ingredients:

4 tb Butter
1/2 md Onion; cut fine julienne
2 md Parsnips; peeled, cored,
And cut into 2" by 1/4"
-julienne
2 md Carrots; peeled, and
Cut into 2" by 1/4" julienne
8 oz Peeled white turnip; cut
-into 2"
By 1/4" julienne
Salt; to taste
Freshly-ground black pepper;
-to taste
Juice of 1 large lime

Instructions:
In a large skillet melt butter over high heat. Add onions, reduce heat and
saute for about 5 minutes or until somewhat soft. Add rest of vegetables, 1
teaspoon salt and 1 teaspoon sugar. Saute for a minute, cover skillet lower
heat and simmer for 5 minutes until tender, but still crisp. Uncover
skillet, raise heat, add lime juice and evaporate all liquid until
vegetables are slightly syrupy and glazed. Adjust the seasoning if
necessary. This recipe yields 4 servings.

Recipe Source: COOKING MONDAY TO FRIDAY with Michele Urvater From the TV
FOOD NETWORK - (Show # MF-6631 broadcast 12-16-1997)

Recipe by: Michele Urvater

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